Ingredients
| 2 spring onions | |
| 3 tablespoons vegetable oil, plus extra for frying | |
| 2 tablespoons flour | |
| 1 tablespoon rice flour | |
| ½ teaspoon gochugaru (finely ground Korean chilli powder) | |
| 1 egg white | |
| 1 teaspoon mirin | |
| 1 teaspoon fish sauce | |
| 1 packet seaweed snacks (or use 1 teaspoon nori flakes) | |
| 1 dozen oysters (from a pottle is fine) | |
| dipping sauce, to serve | |
| DIPPING SAUCE | |
| 2 tablespoons soy sauce | |
| 1 tablespoon rice vinegar | |
| 1 tablespoon water | |
| 1 clove garlic, minced | |
| 1cm-piece ginger, minced | |
| ¼ teaspoon gochugaru (finely ground Korean chilli powder) | |
| 1 tablespoon toasted sesame seeds | |
| 1 teaspoon sesame oil | |
| 2 tablespoons cooked spring onion mix |
These are inspired by Korean-style gum jeon oyster fritters. Here I’ve left the oysters whole, but you could chop them if you prefer. Other seafood would also work here. Spring onions are my favourite thing for a quick boost of flavour. I’m a huge fan of making a batch of oil-softened spring onions; sometimes I make them plain as they are here, but sometimes with finely grated garlic and ginger. They will keep happily in the fridge for at least a week but they don’t usually last that long.
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Instructions
| 1. | Finely slice the spring onions and put into a heatproof bowl. |
| 2. | Heat the 3 tablespoons oil until hot, then pour over the spring onions. |
| 3. | Stir well and set aside for at least 15 minutes to allow to infuse. |
| 4. | Set aside 2 tablespoons of the spring onions to add to the dipping sauce. |
| 5. | In a small bowl mix the flour, rice flour and gochugaru. |
| 6. | In a separate bowl whisk the egg white with the mirin and fish sauce to soft peaks. |
| 7. | Shred 3 leaves of seaweed snacks and set aside. |
| 8. | Drain the oysters well and dredge through the flour mix and put onto a plate. |
| 9. | Make a batter by adding the remaining flour to the egg white along with shredded seaweed, the spring onion and its oil. Fold together. |
| 10. | Heat a frying pan with some oil. |
| 11. | Add the oysters to the batter and use a dessert spoon to spoon each oyster into the pan (you may need to do this in two batches depending on the size of your pan). |
| 12. | Cook for 1-2 minutes or until golden, then flip over and cook for another minute. |
| 13. | Drain on paper towels and serve immediately with the dipping sauce and scatter over any remaining seaweed. |
| 14. | DIPPING SAUCE |
| 15. | Combine all the ingredients and set aside. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings