Name: Oyster katsu sandos
Yield: 12
Ingredients: 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

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.

Ingredients

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

Method

Main

1.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.

2.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.

Recipe / styling by Lisa Featherby

Styling by Jerrie-Joy Redman-Lloyd Stylist

Ingredients

Method

Main

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