Name: Oyster fritters with tamarind sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 75 gm plain flour (½ cup); 65 gm rice flour (1/3 cup); 100 gm potato flour (1/3 cup); ½ tsp baking powder; 2 tsp caster sugar; 1 egg; 18 oysters; 1 carrot, cut into julienne; 1 Spanish onion, halved lengthways and thinly sliced; 2 spring onions, thinly sliced; For deep-frying: vegetable oil; Tamarind sauce; 70 gm palm sugar, finely chopped; 2 tbsp fish sauce; 2 tsp rice vinegar; 1 long red chilli, finely chopped; 2 tsp tamarind paste

Oyster fritters with tamarind sauce

Australian Gourmet Traveller recipe for oyster fritters with tamarind sauce.

Serves 12

Prep

30M

Cook

20M

Total

50M

Skip to Recipe

“When cooked, oysters take on a meaty texture, and in a fritter such as this they’re enough to convert the most ardent oyster naysayer,” says Dunn.

Ingredients

75 gm plain flour (½ cup)

65 gm rice flour (1/3 cup)

100 gm potato flour (1/3 cup)

½ tsp baking powder

2 tsp caster sugar

1 egg

18 oysters

1 carrot, cut into julienne

1 Spanish onion, halved lengthways and thinly sliced

2 spring onions, thinly sliced

For deep-frying: vegetable oil

Tamarind sauce

70 gm palm sugar, finely chopped

2 tbsp fish sauce

2 tsp rice vinegar

1 long red chilli, finely chopped

2 tsp tamarind paste

Method

Main

1.For tamarind sauce, stir palm sugar and 60ml water in a small saucepan over low heat until sugar dissolves. Increase heat to medium and simmer until caramelised (8-10 minutes). Remove from heat, stir in fish sauce and vinegar (be careful, mixture may spit), then add chilli and tamarind and set aside until required.

2.In a large bowl combine flours, baking powder and caster sugar. Make a well in the centre, add egg and 1 cup (250ml) water and whisk to form a smooth batter. Add oysters and vegetables and stir to combine. Heat vegetable oil in a large deep saucepan or deep-fryer to 180C. Add spoonfuls of mixture and deep-fry in batches, turning occasionally, until crisp and golden (2-3 minutes; be careful, hot oil may spit). Drain on a plate lined with absorbent paper and serve fritters hot with tamarind sauce.

Drink Suggestion: Bottle-aged riesling. Drink suggestion by Max Allen
Notes

Styling by Rodney Dunn

Styling by Emma Knowles

Ingredients

Method

Main

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