RECIPE
Tempura Akoya with Nori Sesame Dust, Wasabi Mayonnaise & Pickled Ginger
Method
- Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
- To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell.
- Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate.
- Repeat on the other shell to release the meat.
- Gently remove the green byssal thread by pulling sideways and the Akoya is ready to prepare.
- Clean and reserve the shells for serving.
- Mix the wasabi mayonnaise together with the nori dust.
- Prepare the tempura batter to packet instructions and dip each Akoya in batter then deep fry in hot, clean oil at 200°C until golden and crisp.
- Drain on paper towel and serve in the shells, topped with aioli, pickled ginger and a generous sprinkle of nori powder.