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Oyster fritters with tamarind sauce

Australian Gourmet Traveller recipe for oyster fritters with tamarind sauce.
Oyster fritters with tamarind sauce

Oyster fritters with tamarind sauce

William Meppem
12
30M
20M
50M

“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.

Ingredients

Tamarind sauce

Method

Main

1.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.
2.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.

Drink Suggestion: Bottle-aged riesling. Drink suggestion by Max Allen

Notes

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