You can place the shells on some cracked ice or a bed of coarse sea salt, as I have done in the picture.
I first put these oysters on the menu at Monte's - they were served raw with the tomato dressing. One day we tempuraed them to serve as canapés and they went down so well I thought I'd give you the recipe.
When picking the kids for the new restaurant I served these to them as a bit of a taste test and asked for their reaction. They're such an experience to eat as they're crunchy, soft, sour, sweet and salty. You can serve these as a starter, or as canapés.
24 native oysters
170ml/6fl oz cold water
1 egg white, whisked
1 litre/13/4 pints vegetable oil
2 bags of rocket
For the dressing
12 ripe plum tomatoes
2 tablespoons of horseradish, creamed or freshly grated
1/4 of a clove of garlic, peeled
2 tablespoons white wine vinegar
a couple of drops of Tabasco sea salt and freshly ground black pepper
Open the oysters and clean the shells or ask your fishmonger to do this for you. To make the batter, whisk the flour with the cold water and fold in the stiff whisked egg whites and a tablespoon of olive oil. To make the dressing, whizz the tomatoes in a blender with the horseradish, garlic and vinegar. Add the Tabasco and season with salt and pepper. Tweak the amounts of Tabasco and vinegar to taste - you want it to be hot and tangy. Pass the mixture through a fine sieve to remove any chunky bits. This will give you a nice smooth dressing. Check the seasoning.
Heat the oil in a deep-fat fryer to 180°C/350°F and fry the rocket in small batches for about 25 seconds until nice and crisp. Remove and place on some kitchen paper. Drop each oyster into the batter, then remove with a spoon and fry for around 2 minutes until crisp and golden. Serve each oyster in its shell on a little fried rocket, drizzled with the tangy tomato dressing.