Crisp oysters with soba noodles and mixed cress, Yotam Ottolenghi
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- 170g soba noodles ,
- 1 tsp sesame oil
- 6 spring onions trimmed and cut into julienne strips
- 1 medium red chilli deseeded and cut into julienne strips
- 120g radishes, washed and thinly sliced
- 15g dried arame or wakame seaweed, soaked in boiling water for five minutes, drained, refreshed and chopped
- 20g coriander cress (or chopped coriander leaves)
- 20g basil cress (or shredded basil leaves)
- 20g radish cress (optional)
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1½ tbsp rice vinegar
- About 400ml sunflower oil, for frying
- 12 large oysters, shucked, drained and dried out on a J-cloth
- For the batter, 35g plain flour 35g cornflour 1 tbsp black sesame seeds 100ml cold soda water Advertisement
- For the batter, mix the flours and sesame seeds, then whisk in the soda water until smooth and runny, and refrigerate for 30 minutes.
- Bring a medium pan of salted water to a boil. Add the noodles and cook for five minutes, until al dente. Refresh under cold water, drain, stir in the sesame oil and set aside to dry.
- When ready to serve, put the noodles in a large bowl and gently stir with the remaining ingredients bar the oysters and oil. Season with a quarter-teaspoon of salt and divide between four plates.
- Put the oil in a medium-sized, high-sided saucepan on a high heat. Once it’s come up to about 160C – test by adding a few drops of batter: if it sinks to the bottom and then bounces straight back up with large bubbles, the oil is ready. In batches of three, dip the oysters in the batter and then drop them straight into the hot oil. Fry for a minute, until golden-brown and crisp all over. Using a slotted spoon, transfer the cooked oysters to a plate lined with kitchen paper and keep in a warm place while you fry the rest of the oysters. Lay three cooked oysters on top of each salad and serve at once.
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