OYSTER MAYONNAISE WITH DEEP-FRIED SEAWEED

Prep time: 10 minutes Cook time: 10 minutes

Serves 4

Seaweeds such as dulse, kelp, bladderwrack, laver and sea lettuce are surprisingly tasty when turned into these deepfried snacks. If you can’t forage your own, a fishmonger might part with the fresh seaweed oysters come packed in, or look out for dried kelp from Asian supermarkets or online.

INGREDIENTS

– 4 oysters, shucked

and juices reserved – 120g good-quality

mayonnaise

– 1 tbsp finely chopped

chervil

– vegetable or corn oil,

for deep-frying

– 100g gluten-free

self-raising flour – 150g fresh seaweed, washed well, or 75g dried seaweed, soaked in water overnight

METHOD

Put the oysters and their juices in a small pan, bring to the boil and simmer for 30 seconds. Remove from the heat.

Blend the oysters and juice in a food processor or liquidiser with a third of the mayonnaise. Transfer to a small bowl and stir in the rest of the mayonnaise and the chervil.

In a large, thickbottomed saucepan or deep-fat fryer, preheat 8cm of oil to 160-180C. Meanwhile, make the batter for the seaweed by whisking enough cold water into the flour to make a light mixture that’s the consistency of single cream. Season lightly.

Ensure the seaweed is dry (use kitchen paper to soak up any moisture) then break it into large pieces.

Dip these into the batter then drop into the hot oil, frying a few at a time for just under a minute, until crisp.

Serve with the oyster mayonnaise.