Name: Shiso Tempura
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 5 dozen total. In my househol
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

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Recipe courtesy of Ming Tsai

Show: East Meets West with Ming Tsai

Episode: Oysters 5 Ways

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Total:: 35 min
Prep:: 15 min
Cook:: 20 min

Yield:: 5 dozen total. In my househol

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

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