Oysters in chickpea batter

Oysters in chickpea batter

By
From
Arabesque
Photographer
William Meppem

Around India and the Mediterranean they grind chickpeas into a flour, known as ‘besan’ or ‘gram’, and use it to make all kinds of sweets and pastries. It also makes a lovely delicate batter, with a slight nutty flavour.

Ingredients

Quantity Ingredient
Chickpea batter
24 freshly shucked oysters, keep the shells for serving
flour, for dusting
1 litre vegetable oil, for deep-frying

Method

  1. Heat the oil to 200°C. Test by throwing in a small cube of bread. If it sizzles slowly to the top, turning golden-brown in about 60 seconds, then the oil is hot enough.
  2. In batches of 6, dust the oysters lightly in plain flour, then dip into the batter and gently lower into oil. Fry for about 45–60 seconds, or until the batter is golden-brown.
  3. Serve immediately, back on their shells, with a lemon wedge and a little salad.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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