BRIOCHE WITH OYSTER TEMPURA (4 servings)
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- About 12 large fresh oysters (shucked)
- Oil for deep-frying
- 1 small cucumber (do not peel and thinly sliced)
- About 4 cups of baby spinach or arugula mix
- 4 brioche sandwich buns (split into top and bottom)
- Truffle oil for brushing or you can use melted butter
- Sweet and tangy sriracha sauce
- 1 egg (beaten)
- 2 cups cake flour (plus more for dusting)
- 1 1/4 cups cold water (put this in the refrigerator while you are preparing other things)
- Dash of salt
- 1 cup julienned daikon/radish
- 1 cup julienned carrot
- 3 Tbsp sugar
- ¼ cup vinegar
- 1 Tbsp salt
Instructions
- 1
Use 1 Tbsp of salt and sprinkle over the carrot and radish. Rub the salt in and let it stand for about 15 minutes. Use your clean hands and squeeze the extra liquid out from the radish and carrot (you’ll be surprised by how much the salt extracted the water out). Rinse with cold water and drain off. Place the vegetables in a glass jar or container. Add in sugar and vinegar. Stir to mix everything and store in refrigerator and let it marinate overnight
- 2
Preheat oil in a deep-fryer. You should only prepare the tempura batter when you are ready to fry the oyster. Place cake flour in a large mixing bowl. Add in the salt and stir to mix. Add in the egg and stir lightly to mix, but please do not over mix the batter. It's okay to have some lumps in the batter. In fact you want some lumps
- 3
Dip the oyster into the batter and place into a hot oil. Don't overcrowd your skillet. Work in batches if needed. Cook the oyster for about 2-3 minutes. When you notice bubbles that appear on the surface of the oil getting smaller and decreasing, and see the ingredients float to the top, you'll know your shrimps are done. The color will be a light golden brown- so make sure they aren't overcooked and turned dark brown instead
- 4
Transfer the oysters from the oil and rest on a cooling rack to let the oil drip and slip them into the oven while working on the rest
- 5
If you are lazy like me :) you can use a toaster and toast the brioche bun there. Alternatively you can toast them on the pan. Brush the cut side with some truffle oil or butter.
- 6
Place about 1 cup of baby spinach leaves on the bottom portion of the bun, followed by about 3 thin slices of cucumber. Place some pickled carrots and radish if using. Place about 3-4 oyster tempura on top. Drizzle the oyster tempura generously with the sweet and tangy sriracha sauce. Top with another bun
- 7
Open your mouth big and be ready to be impressed :)