Kim Dae-seok's Oyster and Waterweed Tempura
Crispy and savory oyster and waterweed tempura that tames the fishy aroma of fresh oysters with toasted sesame oil and enhances flavor with ginger juice, creating a rich, aromatic dish.
Ingredients needed 2 servings
Recipe
Cooking tips
- Make the batter initially quite runny so that when you add the waterweed, the consistency becomes just right.
- Coating oysters with toasted sesame oil first helps block their characteristic fishy smell and enhances their richness.
- Mixing ginger juice into the frying oil helps eliminate any greasiness and keeps the tempura clean-tasting.
Recommended for
- Those who want to enjoy a delicious, non-fishy, fragrant tempura dish without the strong taste of oysters.
- People looking for a special three-color tempura dish to serve during holidays or when hosting guests.
- Anyone wanting to experience both the crisp texture of waterweed and the juicy tenderness of oysters at once.
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