"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.
- 75 gm plain flour (½ cup)
- 65 gm rice flour (1/3 cup)
- 100 gm potato flour (1/3 cup)
- 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
- 70 gm palm sugar, finely chopped
- 2 tbsp fish sauce
- 2 tsp rice vinegar
- 1 long red chilli, finely chopped
- 2 tsp tamarind paste
- 1For 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.
- 2In 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