For a gourmet starter to your Japanese fine dining menu, you can't go wrong with this decadent seafood platter.
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Yield: Serves 4
• 12 pacific oysters
• 200g cleaned baby octopus
• mixed salad leaves, to serve
• 1L (4 cups) vegetable oil, for deep-frying
• 250g boneless white fish, cut into thin strips
• 8 green king prawns, peeled, deveined, tails intact
- To prepare the seafood, cut the baby octopus in half lengthways. Wash and pat dry with paper towel. Pat the oysters dry with paper towel.
To make the wasabi & soy dipping sauce, combine the mayonnaise, wasabi paste, mirin, soy sauce and water in a small bowl.
- Preheat oven to 160°C. Line two baking trays with non-stick baking paper. Heat the vegetable oil in a large wok or saucepan over medium-low heat until the temperature reaches 180°C on a sugar thermometer or a cube of bread turns golden brown in 15 seconds. While the oil is heating, make the batter by sifting the flour into a large bowl. Make a well in the centre of the flour and add the egg yolks and water. Whisk until just combined (do not over mix).
- Carefully dip half the fish pieces into the batter and add to the hot oil. Deep fry for 3-4 minutes or until the batter is golden brown and crisp. Transfer to a plate lined with paper towel to drain. Transfer quickly to a prepared tray and place in the oven to keep warm. Repeat with remaining fish pieces. Deep fry the oysters, octopus and prawns, in separate batches, for 2-3 minutes or until golden brown, reheating the oil between batches and transferring cooked seafood to the oven with the fish.
- Serve the crispy seafood immediately with the wasabi & soy dipping sauce and mixed salad leaves.
This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/crispy-seafood-wasabi-soy-dipping-sauce/3e4e2d57-d80f-4047-ba31-14a6a00aaadc