Heat a deep fat fryer to 170°C.
Pile the seaweed or samphire onto a platter.
Open all the oysters using an oyster or butter knife and a cloth. Once open, use the knife to detach the oyster from the shell so they can be eaten easily, but keep them in their shells, along with as much of the liquid as possible.
Place 6 of the loosened oysters in their shells onto the platter.
To make the oyster mayonnaise, combine the egg yolks and Dijon mustard together in a blender, then slowly add the vegetable oil, with the blender running continuously, until the mixture thickens to the desired consistency. Add the oyster, blend some more until it is completely incorporated, then season.
Place a small pan over a medium heat and melt the butter. When the butter is melted sauté the 6 remaining oysters for 1 minute and quickly clean out their shells. Drain the oysters, then dip them first in the flour, then the beaten eggs and then the breadcrumbs.
Deep fry for 1 minute then place back in their shells alongside the fresh oysters on the platter. Sprinkle with the red amaranth, coriander and pea shoots then serve with the oyster mayonnaise.
Heat a deep fat fryer to 170°C.
Pile the seaweed or samphire onto a platter.
Open all the oysters using an oyster or butter knife and a cloth. Once open, use the knife to detach the oyster from the shell so they can be eaten easily, but keep them in their shells, along with as much of the liquid as possible.
Place 6 of the loosened oysters in their shells onto the platter.
To make the oyster mayonnaise, combine the egg yolks and Dijon mustard together in a blender, then slowly add the vegetable oil, with the blender running continuously, until the mixture thickens to the desired consistency. Add the oyster, blend some more until it is completely incorporated, then season.
Place a small pan over a medium heat and melt the butter. When the butter is melted sauté the 6 remaining oysters for 1 minute and quickly clean out their shells. Drain the oysters, then dip them first in the flour, then the beaten eggs and then the breadcrumbs.
Deep fry for 1 minute then place back in their shells alongside the fresh oysters on the platter. Sprinkle with the red amaranth, coriander and pea shoots then serve with the oyster mayonnaise.
