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Espuma Batter

  • Tempura Flour 280.0 g
  • Iced Water 420.0 ml
  • Turmeric Powder 4.0 g
  • Salt 2.0 g
  • Cream Charger 3.0 pc


  • Oysters, shucked 10.0 pc
  • Corn Flour 100.0 g

Shio Kombu Miso Dressing

  • Hellmann's Miso Ponzu Dressing 730ml 300.0 ml
  • Honey 30.0 ml
  • Mirin 20.0 g
  • Shio Kombu, chopped 15.0 g
  • Lemon Juice 6.0 g
  • Lemon Zest, grated 1.0 g

Oyster and Ice Plant Salad in Shio Kombu Dressing

  • Cabbage, shredded 300.0 g
  • Ice Plant 100.0 g
  • Green Shiso 5.0 g
  • Shio Kombu Miso Dressing, as above 150.0 ml


  1. Espuma Batter

    • Mix all the ingredients well in a mixing bowl, and transfer into an espuma bottle.
    • Charge in cream charger and set aside.    
  2. Oysters

    • Pat dry oysters and coat them in corn flour.
    • Discharge espuma batter and cover the oysters in batter.
    • Deep fry at 180°C for 3 mins or till golden brown.
  3. Shio Kombu Miso Dressing

    • In a mixing bowl, mix well all the ingredients and set aside.
  4. Oyster and Ice Plant Salad in Shio Kombu Dressing

    • Toss shredded cabbage, ice plant, and green shiso with shio kombu salad dressing and plate upon serving.