4 pcs oysters nr.5 french
0,5 dl vegetable oil
5dkg white flour
1dcl sparkling mineral water
0,5 dcl olive oil
1l frying oil
Salt, to taste
Put fresh oyster in a water at 60 degrees. Then take theoyster out of a water, clean them and make sure all water has drained from them.
To make the mayonannise, juice theorange to extract all liquid.Put in a large container, add xantamo and mix with stick blender and add vegetable oil to get mayonnaise.
Mix together thesparkling mineral water, ice, salt and flour in a container. Mix until it forms a smooth and light tempura batter.
Mix the oyster water with olive oil with stick blender to get oyster sauce.
When ready to serve, dip the oysters in the tempura and then fry in oil until cripsy and golden. Place course/rocksalt on a plate, and thenplace oyster shell on it. In a oyster shell we place first orange mayonnaise, then fried oyster, oyster sause and decorate it with watercress.
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