Crispy seafood with wasabi and soy dipping sauce

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For a gourmet starter to your Japanese fine dining menu, you can't go wrong with this decadent seafood platter.
NOTES
Serves: 4 as an entree Mirin is a sweet rice wine used widely in Japanese cooking. It is available from selected supermarkets and Asian grocery stores.

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
INGREDIENTS
 200 g cleaned baby octopus
 12 Pacific oysters
 1 l vegetable oil, for deep-frying
 250 g boneless white fish (such as ling or flake), cut into thin strips
 8 green king prawns, peeled, deveined, tails intact
 Mixed salad leaves, to serve
BATTER
 225 g plain flour
 2 egg yolks
 375 ml iced water
WASABI & SOY DIPPING SAUCE
 1 quantity basic mayonnaise
 34 tsp wasabi paste
 1 tbsp mirin
 2 tsp salt-reduced soy sauce
 1 tbsp boiling water
1

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.

2

To make the wasabi & soy dipping sauce, combine the mayonnaise, wasabi paste, mirin, soy sauce and water in a small bowl.

3

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).

4

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.

5

Serve the crispy seafood immediately with the wasabi & soy dipping sauce and mixed salad leaves

Ingredients

INGREDIENTS
 200 g cleaned baby octopus
 12 Pacific oysters
 1 l vegetable oil, for deep-frying
 250 g boneless white fish (such as ling or flake), cut into thin strips
 8 green king prawns, peeled, deveined, tails intact
 Mixed salad leaves, to serve
BATTER
 225 g plain flour
 2 egg yolks
 375 ml iced water
WASABI & SOY DIPPING SAUCE
 1 quantity basic mayonnaise
 34 tsp wasabi paste
 1 tbsp mirin
 2 tsp salt-reduced soy sauce
 1 tbsp boiling water

Directions

1

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.

2

To make the wasabi & soy dipping sauce, combine the mayonnaise, wasabi paste, mirin, soy sauce and water in a small bowl.

3

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).

4

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.

5

Serve the crispy seafood immediately with the wasabi & soy dipping sauce and mixed salad leaves

Crispy seafood with wasabi and soy dipping sauce

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