Ingredients
600g skinned and boned Gurnard fillets.
1 dozen Pacific oysters, drained
2
tbls white flour
1 egg yolk
1 C cold water
1 C white flour
1/2 tsp of salt
1 tsp sesame oil
1 tbls vegetable
oil
1 small onion, peeled and finely chopped
3 cloves garlic, sliced (optional)
3 bok choy, washed and separated
1
C snow peas
1 C oyster mushrooms
1/2 cup spring onions, sliced
1 C sweet chilli sauce
1/2 cucumber, diced
1
tbls coriander, chopped
1.5 litres vegetable oil for deep frying
Method
1. Prepare the Gurnard fillets by cutting diagonally in half and placing onto a
plate with the
Oysters. Into a large pot pour the 1.5 litres of oil and heat to 180 degrees Celsius. While the
oil
is heating prepare the tempura batter. Into a medium sized bowl mix the egg yolk, cold water
and salt, then add the flour
all at once. Mix quickly to make a lumpy batter.
2. Lightly coat the seafood in flour, dip in the tempura batter, then deep fry
in small batches
until crispy and golden brown. Keep warm in the oven on a low heat.
3. Heat a large frying pan or wok to a high heat, add the vegetable oil and the
sesame oil. Now
add the sliced onion and garlic and cook until tender. Add the bok choy, snow peas, oyster
mushrooms
and half the spring onions, cook for 3 minutes and season.
4. Place the cooked vegetables in the center of a wide bowl, arrange the tempura
Gurnard and
Oysters on top. In a small bowl mix the chilli sauce, cucumber and coriander. Spoon this over
the top of
the battered seafood. Garnish with shredded spring onion.
