From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot
Ingredients:
8 Kumamoto Oysters
For batter:
8oz Tempura Batter Mix
1 cup ice water
1 quart oil for frying
Pat oysters dry. Dip in batter mixture and fry in 350 degree oil until brown. Drain on paper towel and serve hot.
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