Tempura Akoya with Nori Sesame Dust, Wasabi Mayonnaise & Pickled Ginger
INFO PANEL:
Time: 20 — Difficulty: Easy/moderate — Servings: 24
INGREDIENTS:
24 Leeuwin Coast Akoya
24 pieces pickled ginger
250g quality tempura batter
Canola oil for deep frying
80g kewpie mayonnaise
20g wasabi paste
2 sheets nori, toasted and ground
2 tbsp toasted sesame seeds
1/2 tsp bonito flakes
1/4 tsp Japanese chilli powder
1/2 tsp sea salt
Method:
- Wash the Akoya and defrost in cold water for 10 minutes.
- Shuck the Akoya carefully removing the byssal thread and releasing from the shell on both sides. Rinse in cold water and set aside for frying.
- Clean and reserve the shells for serving.
- Mix the wasabi mayonnaise and mix together 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.
