Deep-Fried Oysters With Chilli Dressing Recipe #348183
Another tasty and really easy to prepare appetiser from The Australian Women's Weekly's 'TAPAS: antipasto mezze'. I've also posted Recipe #344630, Recipe #344049 and Recipe #343935 from this fabulous little cookbook. Increase or decrease the heat to suit your taste preferences. I cannot eat these: they're way too hot for me! But I've made them for friends who've loved them.
25 min | 15 min prep
SERVES 6 -8 , 24 Deep-fried Oysters with Chilli Dressing
- 24 oysters, on the half shell
- 1/3 cup cornmeal
- vegetable oil, for deep frying
chili dressing
- 2 tablespoons white wine vinegar
- 1/4 cup olive oil
- 1 red Thai chile, finely chopped
- 1/2 teaspoon sugar
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- Preheat the oven to slow; remove the oysters from their shells; wash the shells and place them on an oven tray and heat in the oven for 10 minutes.
- Toss the oysters in the cornmeal; heat the oil in a large pan; deepfry the oysters, in batches, until they are lightly browned; drain the oysters on absorbent paper; and serve the oysters in the hot shells, drizzled with the Chilli Dressing.
- Chilli Dressing: combine the ingredients in a screw-top jar and shake well.
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5 stars