Crispy seafood with wasabi and soy dipping sauce

For a gourmet starter to your Japanese fine dining menu, you cant go wrong with this decadent seafood platter.

To prepare the seafood, cut the baby octopus in half lengthways. Wash and pat dry with paper towel. Pat the oysters dry with paper towel.
To make the wasabi & soy dipping sauce, combine the mayonnaise, wasabi paste, mirin, soy sauce and water in a small bowl.
Preheat oven to 160°C. Line two baking trays with non-stick baking paper. Heat the vegetable oil in a large wok or saucepan over medium-low heat until the temperature reaches 180°C on a sugar thermometer or a cube of bread turns golden brown in 15 seconds. While the oil is heating, make the batter by sifting the flour into a large bowl. Make a well in the centre of the flour and add the egg yolks and water. Whisk until just combined (do not over mix).
Carefully dip half the fish pieces into the batter and add to the hot oil. Deep fry for 3-4 minutes or until the batter is golden brown and crisp. Transfer to a plate lined with paper towel to drain. Transfer quickly to a prepared tray and place in the oven to keep warm. Repeat with remaining fish pieces. Deep fry the oysters, octopus and prawns, in separate batches, for 2-3 minutes or until golden brown, reheating the oil between batches and transferring cooked seafood to the oven with the fish.
Serve the crispy seafood immediately with the wasabi & soy dipping sauce and mixed salad leaves

Source

200g cleaned baby octopus

12 Pacific oysters

1L vegetable oil, for deep-frying

250g boneless white fish , cut into thin strips

8 green king prawns, peeled, deveined, tails intact

Mixed salad leaves, to serve

225g plain flour

2 egg yolks

375ml iced water

1 quantity basic mayonnaise

3-4 tsp wasabi paste

1 tbsp mirin

2 tsp salt-reduced soy sauce

1 tsp boiling water

Mixing Bowl Set