Tempura Oysters and Ice Plant Salad with Shio Kombu Dressing

Name: Tempura Oysters and Ice Plant Salad with Shio Kombu Dressing
Yield: 5
Ingredients: 280.0g Tempura Flour; 420.0ml Iced Water; 4.0g Turmeric Powder; 2.0g Salt; 3.0pc Cream Charger; 10.0pc Oysters, shucked; 100.0g Corn Flour; 300.0g Hellmann’s Miso Ponzu Dressing; 30.0ml Honey; 20.0g Mirin; 15.0g Shio Kombu, chopped; 6.0g Lemon Juice; 1.0g Lemon Zest; 300.0g Cabbage, shredded; 100.0g Ice Plant; 5.0g Green Shiso; 150.0ml Shio Kombu Miso Dressing, as above

Tempura Oysters and Ice Plant Salad with Shio Kombu Dressing – - Recipe

If you are exploring something different to serve your customers, this fried oyster recipe is a must! The crispy batter pairs well with succulent oyster to give a crunchy yet juicy texture. The ice plant salad tossed with shio kombu dressing made with Hellmann's Miso Ponzu Dressing is a refreshing accompaniment for the tempura oysters.

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Espuma Batter

Tempura Flour 280.0 g
Iced Water 420.0 ml
Turmeric Powder 4.0 g
Salt 2.0 g
Cream Charger 3.0 pc

Oysters

Oysters, shucked 10.0 pc
Corn Flour 100.0 g

Shio Kombu Miso Dressing

Hellmann’s Miso Ponzu Dressing 300.0 g
Honey 30.0 ml
Mirin 20.0 g
Shio Kombu, chopped 15.0 g
Lemon Juice 6.0 g
Lemon Zest 1.0 g

Oyster and Ice Plant Salad in Shio Kombu Dressing

Cabbage, shredded 300.0 g
Ice Plant 100.0 g
Green Shiso 5.0 g
Shio Kombu Miso Dressing, as above 150.0 ml

Asian

Fish/Seafood

Vegetables

Starter

Salad

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Preparation

Espuma Batter
- Mix all the ingredients well in a mixing bowl, and transfer into an espuma bottle.
- Charge in cream charger and set aside.
Oysters
- Pat dry oysters and coat them in corn flour.
- Discharge espuma batter and cover the oysters in batter.
- Deep fry at 180°C for 3 mins or till golden brown.
Shio Kombu Miso Dressing
- In a mixing bowl, mix well all the ingredients and set aside.
Oyster and Ice Plant Salad in Shio Kombu Dressing
- Toss shredded cabbage, ice plant, and green shiso with shio kombu salad dressing and plate upon serving.