Food Network: Shiso Tempura

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Shiso Tempura
Copyright, 2000, Ming Tsai, All Rights Reserved

Ingredients
1 cup rice flour
1/2 quart cold soda water
1 dozen shucked Maryland oysters
12 shiso leaves
Salt
1 head red leaf lettuce
1 tablespoon chopped Japanese pickled plum, umeboshi

Directions
Make tempura batter by whisking the rice flour with
the soda water until a pancake batter consistency is achieved. Wrap each oyster

with shiso leaf and skewer. Dip each one in the batter and deep fry at 400
degrees until golden brown. Season with salt and place on a platter lined with
lettuce leaves. Dot each with umeboshi.
Wine Suggestions: "J" Sparkling Wine, Sonoma County Kelham/Craig, Sauvignon Blanc,
Oakville, Napa Valley, 1998 Wakatake, Daiginjo "Onikoroshi, Sake