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Oyster katsu sandos

We can't get enough of the Japanese sandwich, and the important thing to remember is to serve the fried component freshly cooked and crisp.

You'll need

For shallow-frying: vegetable oil 36 oysters, unwashed, drained juices 2 tbsp light soy sauce 12 thin slices white bread, crusts removed, halved Bull-Dog sauce and Kenko mayonnaise (see note), to serve ¼ iceberg lettuce, shredded 1 thinly sliced spring onion, to serve 120 gm tempura flour


  • 01
  • Heat oil (about 5cm deep) in a saucepan to 175C. Combine oysters and soy sauce in a bowl and refrigerate. Place half the bread slices on a tray, spread with mayonnaise and Bull-Dog sauce and top with iceberg lettuce and spring onion.
  • 02
  • To make tempura batter, whisk tempura flour and 185ml cold water with a pinch salt and pepper, and 2-3 ice cubes until smooth. Add oysters, coat well, then fry in batches, turning occasionally, until golden (1-2 minutes). Drain on paper towels, season to taste, place on prepared sandwich bases, top with remaining bread and serve hot.
Note Bull-Dog sauce, a tonkatsu sauce, and Kenko mayonnaise, a Japanese brand, are available from Asian grocers.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

May 2015

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