Tempura Oysters with a wasabi tartare dipping sauce

1. Dry roast Sichuan and pink peppercorns and salt until fragrant and grind in a mortar & pestle or spice grinder, place into a mixing bowl with the chopped parsley.
2. Mix the flour with the cold mineral water until just past paste consistency (not too thin or too thick)
3. Heat your peanut oil to 180 Degrees Celsius – use a sugar thermometer to check temperature.
4. Dust your oysters in flour (very lightly – shake off excess flour)
5. Dip the oysters into batter and drain off excess before placing into hot oil
6. Cook until crisp & golden.
7. Drain on absorbent paper and toss through the pepper, parsley and salt mix.
8. Place onto your serving plate with wedges of lime and your tartare sauce.
9. Garnish with watercress and rose petals if feeling romantic.

Tartare Sauce

1. To make the tartare, whisk the egg yolks with the lime juice
2. Slowly add in the oil, a bit at a time, until thick
3. Add in all the other ingredients and mix, and adjust seasoning and set aside.