(for about 24 oysters)
For the basic batter
160ml iced water
100g tempura flour
Extra flour for dipping the oysters
24 shelled oysters
Sweet chilli and soy and ginger dipping sauces
To make the batter, work a little water into the flour, then mix in the rest, working quickly. Don't try and remove small lumpsof flour. The mixture should be lighter thana light pancake mixture.
Heat the oil, almost to smoking point (medium-large bubbles will form around any product dropped into it).
Coat the oysters thoroughly in flour and dip them into the batter. Fry them in the hot oil for about one minute, just until the batter begins to colour.
(Note: This is slightly different from the classic tempura technique, where slightly cooler oil is used for frying, the product cooks for a little longer, but the batter remains pale and crisp.)
Remove the oysters with a spider, drain them on absorbent paper and serve,with dipping sauces, without delay.