At this very moment I'm sitting at home feeling a little sorry for myself. My head is a walking, talking case of pus. I have sinusitis, a throat infection, the biggest coldsores you have ever seen, yes more than one coldsore! and swollen infected neck glands to boot. My head literally feels like a truck parked on top of it. I usually post results to restaurant recipes pretty quickly, I do like to keep my audience in suspense but I like to think I'm not cruel, but the acute elephantiasis that I've been experiencing in the right side of my face has kinda gotten in the way. I'm feeling a little better today, I can actually feel confident enough to venture outside without having small children run in fear from the sight of me, so I thought I would post this while the going is good.
Just a note to start with, the recipe called for St Helen oysters, I couldn't get my hands on any so instead went for Coffin bay oysters. I bought them already shucked, I know not the best, but I'm not confident enough to shuck my own oysters yet. I have visions of knives going through my hand and bright red blood spurting everywhere!
I'll start with the bad, I felt that the tempura batter was a little thick for the oysters. I'm used to very light crunchy batter and this was a fair bit thicker and more chewy. I didn't use a thermometer on my oil, so if I had it at the perfect temperature it may have resulted in a much fluffier and lighter texture.
I really enjoyed the oysters in the batter. It was a novelty for me. I've never had deep fried oysters before. I enjoy them au natural or lightly grilled with a nice sauce, so having the little ones encased in a skin made out of batter was totally new.
The oysters on the inside were perfectly cooked. Really juicy and smooth, not even a hint of rubberiness, frankly - a fear that I had. The ponzu sauce was interesting. It was tangy and went perfectly with the fishiness of the oysters. I didn't have any konbu, so I substituted with nori. It worked quite well.
I really liked this recipe, and I'll definitely make it again however I would use a different recipe for the tempura batter or at least get a proper thermometer to keep the oil at the right temperature.