Crispy Oysters with a Wasabi Mayonnaise

Crispy Oysters with a Wasabi Mayonnaise

Rosemary Shrager's Cookery School take the classic canapé to a whole new creative level with Crispy Oysters with a Wasabi Mayonnaise

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Serves: 1

3 tbsp plain flour

2 large free-range eggs

150g fresh breadcrumbs

sunflower oil

6 oysters

For the Mayonnaise:

3 tbsp wasabi

3 egg yolks

150g olive pomace oil

10g sesame oil

1 lemon

  1. First open the oysters and pat dry.
  2. Place the flour in one shallow bowl, whisk the eggs in another, and put the breadcrumbs and a pinch of seasoning into a third. Evenly coat each oyster in flour, then beaten egg, letting any excess drip off, and finally, turn them in the breadcrumbs, patting them on until evenly coated. Shallow-fry in 2cm of sunflower oil on a medium to high heat for a couple of minutes on each side, or until lightly golden
  3. For the wasabi mayonnaise, place your egg yolks and lemon juice into a bowl and whisk. Slowly add the oil and whisk in to form an emulsion then add the wasabi to taste.
  4. Serve with the wasabi mayonnaise on the side and lemon wedges to squeeze over.

The Rosemary Shrager Cookery School is based in the lower Pantiles in Tunbridge Wells. To find out more about cookery courses and 'Chef's Table' experiences visit, or call 01892 528700.

Photographs: David Merewether
Recipes Type: Canapes.php

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