KILPATRICK OYSTER SOUP
PREPARATION: 10min ~ COOK: 15min ~ READY IN: 25min
INGREDIENTS (SERVES 4)
1 cup flour
2 eggs, beaten
½ cup milk
2 cups panko crumbs
2 shallots, diced
2 smoked bacon rashers, diced
2 cloves garlic, diced
3 tablespoons Worcestershire sauce
2 tablespoons Ketcap Manis
1 teaspoon Tabasco sauce
750 millilitres Pasata
1 cup fish stock
salt and pepper to taste
1 tablespoon olive oil
shiso cress, to garnish
In a medium saucepan, sauté the eschalots, bacon and garlic in the oil over a medium heat for 5 minutes until the eschalots have softened. Turn up the heat and add the Worcestershire and tobacco sauce and cook off for 30 seconds.
Add the crushed tomatoes, fish stock and salt and pepper and simmer for 5 to 10 minutes. Then strain through a large colander and collect the broth and return to the pan.
Preheat the oil in a saucepan to 180°C. While the oil is heating, chop the oysters in half if they are big and dust them all in flour. Lightly beat the eggs together with the milk. Shake the excess flour from the oysters and dunk them, in batches, into the egg mix. Drain and roll the oyster pieces in the panko crumbs. Repeat until all the oysters have been crumbed.
When the oil is hot, deep-fry the oysters for about 1 minute or until they are browned and slightly cooked through.
Remove the oysters and place on paper towels. Season with salt while hot.
Serve the broth in bowls, with the deep-fried oysters as croutons. Garnish with a drizzle of olive oil and a sprinkling of shiso cress.