Oysters Tempura with Wasabi Aioli |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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My friend and I served this for Super Bowl Sunday last year with fresh oysters we gathered from Apalachicola Bay only an hour before and we about had a riot on our hands trying to keep them coming to the table fast enough for the guys to scarf down. Ingredients:
1 pint shucked oyster |
1 cup all-purpose flour |
3/4 cup yellow cornmeal |
2 teaspoons old bay seasoning |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon fresh ground pepper |
2 eggs |
1/4 cup evaporated milk |
3 -5 dashes tabasco sauce |
vegetable oil (for frying) |
1 cup hellmann mayonnaise |
2 cloves crushed garlic |
1 teaspoon prepared wasabi (japanese green horseradish) |
Directions:
1. Mix together the flour, cornmeal, spices, salt and pepper in a bowl.
2. In a separate bowl, whisk together the eggs, milk and Tabasco.
3. Dredge the oysters in the liquid, shake off excess, then dredge in flour mixture.
4. Heat oil in a deep fryer to 375 degrees.
5. Fry oysters, 10 at a time (to keep the oil from cooling too rapidly) until puffy and golden brown, about 2 minutes.
6. Remove with a slotted spoon, drain well on paper towels, and salt to taste.
7. Meanwhile, while oysters are cooking, make the wasabi aioli.
8. Mix together the Hellman's mayonnaise, 2 cloves crushed garlic and wasabi to taste.
9. Arrange cooked oysters on a serving plate with a bowl of the aioli and stand by for raves.
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