Home Recipes Oyster tempura with codium sauce and passion fruit

Oyster tempura with codium sauce and passion fruit

Crisp oyster tempura with codium and passion fruit

Fruit Sauces Seafood

Oyster tempura with codium sauce and passion fruit

Debic's Culinary Team

Debic

Ingredients

For 10 servings

Oyster tempura

10 oysters

20 ml oyster juice

100 ml tempura batter

neutral oil for deep-frying

Codium sauce

500 ml Debic Culinaire Original

80 g codium

salt

Garnish

10 leaves sea fennel

10 sprigs codium

flower petals

50 ml passion fruit juice

Debic products used

Culinaire Original 20% 1L

Preparation

Shuck the oysters, collect the juice and strain.

Make a tempura batter with water and tempura flour.

For the sauce, heat the Culinaire Original and add the washed codium.

Blend finely using a hand blender and add the oyster juice.

Season with salt to taste.

Pat the oysters dry with kitchen paper and coat in the batter.

Deep-fry in oil until crispy.

Assembly

Foam the sauce with the hand blender and dress in the shell.

Place the tempura oyster alongside.

Finishing touch

Finish with codium sprigs, sea fennel, flower petals and the passion fruit juice.

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