Oysters with sweet chilli sauce


Oysters with sweet chilli sauce


For the sauce

1 tbsp olive oil

1 Chopped medium onion

3 Chopped garlic cloves

1 tsp cumin seeds

1 tsp smoked paprika

½ tsp chilli powder

2-3 tbsp tomato purée

250ml/9fl oz chicken stock

1-2 Chopped chillies

Juice of 1 lemon

Juice of 1 orange

1 tbsp sugar

1 tbsp vinegar

salt and black pepper

For the oysters

16 medium oysters

250g/9oz self-raising flour

pinch salt

small jug of ice-cold water

squeeze of lemon juice

vegetable oil, for deep-frying


For the sauce

Fry the onion and garlic in olive oil in a pan

Add the spices and the tomato purée cook for a minute or two. Add the chicken stock and the rest of the ingredients. Cook for 10 minutes.

For the oysters

Place the flour in a bowl, gradually mix in the iced water until the batter thinly coats the back of a spoon. Add a little lemon juice.

Shuck the oysters and then lay them on kitchen paper.

Heat the vegetable oil in a saucepan to 180°C/350°F.

Dip the oysters in the batter and then carefully place into the hot oil in batches of 4. Remove with a slotted spoon and transfer to a tray lined with kitchen paper.

Serve the oysters and the sauce.

Products used

Master Class Professional Heavy Duty 28cm Frypan

Home Made Traditional Stoneware 26.5cm Mixing Bowl

Master Class Stainless Steel Cooking Spoon

Master Class Stainless Steel Oyster Knife

Master Class Non-Stick Heavy Duty 20cm Saucepan

Master Class Stainless Steel Slotted Spoon