CRISPY OYSTER BEIGNETS
Small bag continental mixed leaves (washed and dried)
30g fresh root ginger
24 fresh rock oysters
1 tbsp light soy sauce
½ lemon juice
5 tbsp peanut oil (groundnut)
110g plain flour plus extra for flouring oysters
15g fresh yeast (or 7g dried yeast)
Deep fat fryer or stove top fryer set to max (180˚C-200˚C)
1 / Open the oysters with an oyster knife being careful not to damage the flesh.
2 / Rinse the oysters in their own liquid to remove the shell and place into a container, straining the liquid over them through a fine sieve.
3 / Trim shells to a neat and even finish with scissors and boil them in a pan for 10 minutes to sterilise.
4 / Warm the beer to blood temperature being careful not to exceed 36˚C or the yeast will die.
5 / Crumble the yeast into a bowl and gradually whisk in the beer until smooth.
6 / Add the flour while mixing to make a smooth batter, dust lightly with a little flour, cover with cling film and leave to prove at room temperature for 15-20 minutes.
7 / Peel the ginger and slice very finely, cut these slices into very fine dice and store in 2 tbsp of peanut oil and a little salt to taste.
8 / Use a very sharp knife to finely chop the chives and mix with the ginger with just enough oil to bind the mixture.
9 / Mix the lemon juice, soy and remaining 3 tablespoons oil in a bowl and dress the salad leaves with this.
10 / Place a little of the leaves into each shell (4 per plate).
11 / Dry the oysters on a clean towel and lightly dust with the flour.
12 / Dip each oyster into the batter so that they are fully coated and carefully drop into the hot fryer until golden brown and crispy.
13 / Drain on kitchen towel; lightly season each oyster with a squeeze of lemon juice and a pinch of salt.
14 / Place one beignet onto each shell and top with a little of the chive and ginger mix.Note; this must be plated fairly quickly or the batter will soften.