Deep Fried Oysters with Ponzu Dipping Sauce

Ingredients:

12 Fanny Bay oysters, cleaned and shucked, shells reserved
Rock salt
1 red jalapeno chili pepper, finely diced
1 shallot, finely diced
3 sprigs fresh mint, finely chopped
1 teaspoon/about 2 g finely chopped peeled fresh ginger
1 lime, juiced
1/2 cup/60 g all purpose flour, plus more for dredging the oysters
2 cups/480 ml water with crushed ice
1 ½ quarts/1.5 liters vegetable or canola oil
Salmon roe, for garnish
1cup/240 ml ponzu sauce

Method:

Place the oyster shells in a large pot of boiling water for 10 minutes.  Strain the shells and wash them under fresh cold water. Place a bed of damp rock salt on a platter and nestle the cleaned oyster shells in the salt. Setting the shells on the bed of rock salt will help keep them in place.

Combine the chili, shallot, mint, ginger and lime juice a mixing bowl.  Add the oysters to the chili mixture and marinate for 3 minutes before frying.  In a separate bowl, mix 1/2 cup/60 g of the flour and the ice water together just until a thin batter forms and some small lumps still remain. The colder the water and the less the batter is mixed, the crispier the coating will be when fried.

In a large heavy pot, heat the oil to 350°F/180°C.  Working in batches, dredge the oysters in a little flour, then coat them in the batter.  Place the battered oysters in the hot oil and fry for 2 to 3 minutes, or until the coating is crisp.  Using a slotted spoon, transfer the oysters to paper towels to drain the excess oil.  

Place the fried oysters atop the prepared oyster shells on the rock salt.  Garnish the oysters with some salmon roe.  Serve with the ponzu sauce for dipping.