Deep-fried oysters in Japanese breadcrumbs with citrus ponzu sauce

Method

1. First make the sauce. Place the soy sauce, mirin and white wine in a saucepan. Bring to the boil and cook briskly until reduced by half.

2. Pour the reduced sauce into a bowl. Add in the mango, cucumber, chives, mint and coriander. Cover and marinate in the refrigerator for 8 hours.

3. Coat the oysters in seasoned flour, then beaten egg then Japanese breadcrumbs.

4. Rest the coated oysters in the refrigerator for 10 minutes.

5. Meanwhile, heat the vegetable oil in a deep fat-fryer (preheating the oil to 180°C).

6. Add the oysters to the hot oil and deep-fry for 3 minutes until golden brown. Remove the oysters and drain them well on kitchen paper.

7. Place the salad leaves on a serving plate and top with the deep-fried oysters. Drizzle a little of the sauce over the oysters and serve at once with the remaining sauce on the side.