Oysters in tempura test with dressing – a detailed recipe cooking. 
Photo of the dish: МинTsai Time: 50 min. Difficulty: easy Servings: 2 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Oysters in batter
- 12 pcs peeled oysters
- 1 tbsp. rice flour
- 0.5 l cold sparkling water
- 12 leaves of fresh railing (Japanese Shinto mint)
- Salt
- 1 head of red lettuce
- 2 – 4 pcs. japanese pickled apricot umeboshi (chopped slices)
Gas station
- 2 tbsp. l low salt soy sauce
- 1 tbsp. l rice vinegar
- 1 tbsp. l light sesame oil
- 1 tsp Sahara
- 1 tsp grated fresh ginger
- Mix all the ingredients well in a small a bowl
Recipes with similar ingredients: lettuce, carbonated water, soy sauce, rice vinegar, ginger root, flour, mint, Apricots
Recipe preparation:
- Cook the tempura dough by mixing rice flour with soda until dough, as for fritters. Wrap each oyster in a shiso leaf and put on a skewer.
- Dip each billet in the dough and fry at 205 ° C until golden brown. Salt and lay on the lined lettuce dish. Put a piece of omeboshi on each oyster. Serve with dressing.
