BRIOCHE WITH OYSTER TEMPURA

So I just acquired another bottle of truffle oil in case you don’t know already (I think I told pretty much everyone I’ve met in person or in social medias). If drinking truffle oil would be as healthy as drinking water, trust me, I would! I couldn’t stop thinking about it !! Am I sick ? because I really don’t mind this sickness!!! I’ve been thinking of ways and things I can drizzle this sucker on. Then lately the fancy word brioche has stuck inside my head and I really wanted to do something with brioche and truffle oil. So..here it is..meet brioche with oyster tempura! wow…sounds so complicated for my level. I actually wanted to named it brioche with oyster tempura and sweet, spicy and tangy sriracha sauce. BUT, I don’t want to confuse google !

Now let’s talk about something more serious. If you enjoy eating oyster, chances are, this oyster tempura is for you. If you like brioche, I guess you can scroll right ahead to the recipe. I totally made this thing up. Well, I’ve been making lots of things up but I’m particularly proud of this one. Because it’s totally out of nowhere!!! Were my kids impressed ? Not with the oyster tempura because they don’t like oysters (yet!). But they like the fried tempura batter. What ?!? and my 4-year old drizzle the plain tempura batter with some maple syrup!! (Is that kid a genius or what!). Was Mr.G impressed ? Yes he was! I didn’t see anything left on his plate. Not even crumbs!!

Now…do yourself a favor and get some oysters, brioche, truffle oil and join the crazy club! (What To Cook Today club)

BRIOCHE WITH OYSTER TEMPURA (4 servings)

Marvellina

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Ingredients Method

Ingredients

  

• About 12 large fresh oysters shucked
• Oil for deep-frying
• 1 small cucumber do not peel and thinly sliced
• About 4 cups of baby spinach or arugula mix
• 4 brioche sandwich buns split into top and bottom
• Truffle oil for brushing or you can use melted butter
• Sweet and tangy sriracha sauce

Tempura batter:

• 1 egg beaten
• 2 cups cake flour plus more for dusting
• 1 ¼ cups cold water put this in the refrigerator while you are preparing other things
• Dash of salt

Carrots and radish pickle (optional)

• 1 cup julienned daikon/radish
• 1 cup julienned carrot
• 3 Tbsp sugar
• ¼ cup vinegar
• 1 Tbsp salt

Method

 

Preparing the carrots and radish pickle (prepare the night before if you choose to use):

1. Use 1 Tbsp of salt and sprinkle over the carrot and radish. Rub the salt in and let it stand for about 15 minutes. Use your clean hands and squeeze the extra liquid out from the radish and carrot (you’ll be surprised by how much the salt extracted the water out). Rinse with cold water and drain off. Place the vegetables in a glass jar or container. Add in sugar and vinegar. Stir to mix everything and store in refrigerator and let it marinate overnight

Cooking the oysters:

1. Preheat oil in a deep-fryer. You should only prepare the tempura batter when you are ready to fry the oyster. Place cake flour in a large mixing bowl. Add in the salt and stir to mix. Add in the egg and stir lightly to mix, but please do not over mix the batter. It's okay to have some lumps in the batter. In fact you want some lumps
2. Dip the oyster into the batter and place into a hot oil. Don't overcrowd your skillet. Work in batches if needed. Cook the oyster for about 2-3 minutes. When you notice bubbles that appear on the surface of the oil getting smaller and decreasing, and see the ingredients float to the top, you'll know your shrimps are done. The color will be a light golden brown- so make sure they aren't overcooked and turned dark brown instead
3. Transfer the oysters from the oil and rest on a cooling rack to let the oil drip and slip them into the oven while working on the rest

Assembling:

1. If you are lazy like me 🙂 you can use a toaster and toast the brioche bun there. Alternatively you can toast them on the pan. Brush the cut side with some truffle oil or butter.
2. Place about 1 cup of baby spinach leaves on the bottom portion of the bun, followed by about 3 thin slices of cucumber. Place some pickled carrots and radish if using. Place about 3-4 oyster tempura on top. Drizzle the oyster tempura generously with the sweet and tangy sriracha sauce. Top with another bun
3. Open your mouth big and be ready to be impressed 🙂

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