Ingredients
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
Method
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
