Tempura Oysters and Ice Plant Salad with Shio Kombu Dressing
If you are exploring something different to serve your customers, this fried oyster recipe is a must! The crispy batter pairs well with succulent oyster to give a crunchy yet juicy texture. The ice plant salad tossed with shio kombu dressing made with Hellmann's Miso Ponzu Dressing is a refreshing accompaniment for the tempura oysters.

Ingredients
Tempura Oysters and Ice Plant Salad with Shio Kombu Dressing
Calculate Dish Cost
Espuma Batter
Oysters
Shio Kombu Miso Dressing

Oyster and Ice Plant Salad in Shio Kombu Dressing
Espuma Batter
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Tempura Flour 280.0 g
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Iced Water 420.0 ml
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Turmeric Powder 4.0 g
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Salt 2.0 g
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Cream Charger 3.0 pc
Oysters
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Oysters, shucked 10.0 pc
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Corn Flour 100.0 g
Shio Kombu Miso Dressing
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Honey 30.0 ml
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Mirin 20.0 g
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Shio Kombu, chopped 15.0 g
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Lemon Juice 6.0 g
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Lemon Zest 1.0 g
Oyster and Ice Plant Salad in Shio Kombu Dressing
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Cabbage, shredded 300.0 g
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Ice Plant 100.0 g
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Green Shiso 5.0 g
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Shio Kombu Miso Dressing, as above 150.0 ml
Preparation
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Espuma Batter
- Mix all the ingredients well in a mixing bowl, and transfer into an espuma bottle.
- Charge in cream charger and set aside.
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Oysters
- Pat dry oysters and coat them in corn flour.
- Discharge espuma batter and cover the oysters in batter.
- Deep fry at 180°C for 3 mins or till golden brown.
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Shio Kombu Miso Dressing
- In a mixing bowl, mix well all the ingredients and set aside.
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Oyster and Ice Plant Salad in Shio Kombu Dressing
- Toss shredded cabbage, ice plant, and green shiso with shio kombu salad dressing and plate upon serving.