Recipe by Ajay Zalte Executive Chef Rydges Esplanade Resort Cairns
4 Entrée portions
3 Medium sized potatoes
12 Prawns with tail on
40 gm Crushed fresh garlic
1 Bunch Spring onions
1 Large Lime
200ml Canola/vegetable oil
4 Rock oyster
1 Medium size onions
75gm Corn flour
75gm Plain flour
Soda water as required to make a dipping tempura batter
Salt as per taste
Pepper as per taste
Oil for deep frying tempura oysters
Peel and slice the potatoes and onion thinly.
Slice spring onions thinly.
Heat 60ml (four tablespoons) oil in a pan. Place potatoes,, onions, add salt, pepper and fry carefully till lightly brown without burning on high heat.
Lower the heat and cover and cook on a low heat till soft and cooked
Add spring onions to the potatoes and mix carefully to avoid breaking of the potatoes. Keep hot
Squeeze the juice of lime in a bowl, add salt, honey and mix thoroughly
Add in 100ml oil slowly, whisking through all the way till a dressing is formed.
Make a tempura batter by mixing through the ingredients listed above for the batter. Dip the oysters in tempura better.
Fry the oysters till crispy. Drain and season with salt and pepper.
Heat remaining oil in another pan; add garlic, prawns, salt, pepper and fry till cooked through.
Arrange scallop potatoes in the centre of a plate, place three prawns on top and one oyster on top of the prawn, garnish with spring of coriander or parsley
Drizzle lime dressing around and serve hot.