食材成分

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Espuma Batter

  • 天妇罗粉 280.0 克
  • 冰水 420.0 毫升
  • 黄姜粉 4.0 克
  • 2.0 克
  • Cream Charger 3.0 个

Oysters

  • Oysters, shucked 10.0 个
  • 玉米面粉 100.0 克

Shio Kombu Miso Dressing

Oyster and Ice Plant Salad in Shio Kombu Dressing

  • 白菜, 切碎 300.0 克
  • Ice Plant 100.0 克
  • Green Shiso 5.0 克
  • Shio Kombu Miso Dressing, as above 150.0 毫升

准备工作

  1. Espuma Batter

    • Mix all the ingredients well in a mixing bowl, and transfer into an espuma bottle.
    • Charge in cream charger and set aside.    
  2. 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.
  3. Shio Kombu Miso Dressing

    • In a mixing bowl, mix well all the ingredients and set aside.
  4. 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.