098 Leeuwin Coast Akoyas 211026 JWyld

Tempura Akoya with Nori Sesame Dust, Wasabi Mayonnaise & Pickled Ginger


Time: 20Difficulty: Easy/moderateServings: 24

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

  1. Wash the Akoya and defrost in cold water for 10 minutes.
  2. 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.
  3. Clean and reserve the shells for serving.
  4. Mix the wasabi mayonnaise and mix together the nori dust.
  5. 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.
  6. Drain on paper towel and serve in the shells, topped with aioli, pickled ginger and a generous sprinkle of nori powder.