The Pick 'n Pay Knysna Oyster Festival is in full swing and De Grendel is attending! Join us at 18:00 today, Wednesday 8 July 2015, at the Flavours of Knysna served with Tabasco event. This is the night when some of the best restaurants in Knysna, Sedgefield and surrounds compete for the titles for the ‘Best Dressed Oyster’ and ‘Best Dressed Stand’ with a tantalizing show of oyster preparations and stands, judged by a prestigious panel of South African and International Judges.
Get shucking and try our perfect oyster recipe!
Tempura oyster recipe
50 grams cornflour
100 g rice flour or cornflower
½ teaspoon baking powder
Pinch of salt
75ml De Grendel MCC
25ml sparkling water
Apricot chilli purée
8 dried apricots
1 red chilli deseeded (less if you don’t want to much heat)
60 ml De Grendel MCC
40 ml orange juice
To make the apricot purée
Roughly chop the dried apricots and chilli and place in a saucepan with the sugar and mcc and orange juice. Cook until the dried apricots are soft and then blend into a thick smooth purée. Allow to cool
To make the batter
Mix all of the ingredients in a bowl and whisk. Do not over whisk as this will knock out too much of the bubbles from the MCC. Look at the consistency and adjust accordingly. If it is too thick add more water and if to thin add more flour.
Open the oysters and dredge the oysters in the 50grams of cornflour and then dip into the batter and fry for around 2-3 mins or until crispy. Drain on paper towel
Spoon some of the apricot purée into the oyster shell and place the hot tempura fried oyster on top garnish with coriander micro herb and serve with a glass of De Grendel MCC.