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Oyster fritters with tamarind sauce

"When cooked, oysters take on a meaty texture, and in a fritter such as this they're enough to convert the most ardent oyster naysayer," says Dunn.

You'll need

75 gm (½ cup) plain flour 65 gm (1/3 cup) rice flour 100 gm (1/3 cup) potato flour ½ tsp baking powder 2 tsp caster sugar 1 egg 18 oysters 1 carrot, cut into julienne 1 Spanish onion, halved lengthways and thinly sliced 2 spring onions, thinly sliced For deep-frying: vegetable oil   Tamarind sauce 70 gm palm sugar, finely chopped 2 tbsp fish sauce 2 tsp rice vinegar 1 long red chilli, finely chopped 2 tsp tamarind paste


  • 01
  • For tamarind sauce, stir palm sugar and 60ml water in a small saucepan over low heat until sugar dissolves. Increase heat to medium and simmer until caramelised (8-10 minutes). Remove from heat, stir in fish sauce and vinegar (be careful, mixture may spit), then add chilli and tamarind and set aside until required.
  • 02
  • In a large bowl combine flours, baking powder and caster sugar. Make a well in the centre, add egg and 1 cup (250ml) water and whisk to form a smooth batter. Add oysters and vegetables and stir to combine. Heat vegetable oil in a large deep saucepan or deep-fryer to 180C. Add spoonfuls of mixture and deep-fry in batches, turning occasionally, until crisp and golden (2-3 minutes; be careful, hot oil may spit). Drain on a plate lined with absorbent paper and serve fritters hot with tamarind sauce.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Bottle-aged riesling.

Featured in

Aug 2013

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