Deep-Fried Oysters With Chilli Dressing |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Another tasty and really easy to prepare appetiser from The Australian Women's Weekly's 'TAPAS: antipasto mezze'. Increase or decrease the heat to suit your taste preferences. I cannot eat these: they're way too hot for me. But I've made them for friends who've loved them. Ingredients:
24 oysters, on the half shell |
1/3 cup cornmeal |
vegetable oil, for deep frying |
2 tablespoons white wine vinegar |
1/4 cup olive oil |
1 red thai chile, finely chopped |
1/2 teaspoon sugar |
1 tablespoon fresh flat-leaf parsley, finely chopped |
Directions:
1. Preheat the oven to slow; remove the oysters from their shells; wash the shells and place them on an oven tray and heat in the oven for 10 minutes.
2. Toss the oysters in the cornmeal; heat the oil in a large pan; deepfry the oysters, in batches, until they are lightly browned; drain the oysters on absorbent paper; and serve the oysters in the hot shells, drizzled with the Chilli Dressing.
3. Chilli Dressing: combine the ingredients in a screw-top jar and shake well.
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