For the batter
Sift together the flour and corn starch. Gradually whisk in the, fridge cold, sparkling water, it should look like single cream. Be careful not to over whisk. Keep cold until ready to use.
To shuck the oysters:
Wrap a tea towel over one hand and use it to hold the oyster tightly. Using an oyster shucking knife in the other hand, place the tip of the shucking knife at the base of the hinge, twist the knife to prise the hinge open. Slide the knife along the flat side of the shell to release the oyster.
Place the meat in a bowl for deep frying later.
For the kelp salad:
Soak the wakame seaweed in warm water, and set aside until needed.
Top and tail the carrot, and peel. Using a mandoline or a sharp knife, cut the carrots into thin slices, then into a fine julienne.
Wash and trim the spring onions. Remove the outer layer if necessary. Slice the spring onions thinly on the diagonal. Set aside in a bowl of cold water.
In a mixing bowl, whisk together the Yutaka soy sauce, rice wine vinegar, caster sugar and sesame oil.
If your sesame seeds are not toasted, place them into a dry pan, and heat until they become fragrant and golden brown.
Drain the wakame seaweed, and squeeze out any excess water. Mix the carrot julienne, drizzle with dressing. Toss until well coated, and taste for seasoning.
Sprinkle with the toasted sesame seeds and spring onions.
To cook the oysters:
Dredge the shucked oysters in some plain flour then dip them in the chilled batter. Gently lower them in to a deep fat fryer set to 180 degrees Celsius. Deep fry to alight golden brown and serve next to a neat pile of baby kelp salad.
«It is vital that you don't over whisk the batter. Traditionally, tempura batter is mixed with chopsticks. If some small lumps of flour remain, that's a good thing -adds to the crispness.»