<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/7f08249d-6771-4035-9bd8-7431fb5cad3b/27A57DA1-0EF0-41FF-80CC-B77A561FD95B/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://aww.ninemsn.com.au/article.aspx?id=754848" href="http://aww.ninemsn.com.au/article.aspx?id=754848" style="font-size: 11px;">aww.ninemsn.com.au</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://aww.ninemsn.com.au/article.aspx?id=754848"><div align="center"><img src="http://content8.clipmarks.com/blog_cache/aww.ninemsn.com.au/img/0553A7D4-A302-4286-A990-957B321B162B" alt="Tempura oyster with wasabi mayop" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://aww.ninemsn.com.au/article.aspx?id=754848"><DIV id="abstract">¼ cup mayonnaise<BR />1 teaspoon wasabi paste <BR />1 teaspoon soy sauce<BR />1 tablespoon chopped parsley<BR />juice of half lemon<BR />peanut oil, for deep frying<BR />24 pacific oysters<BR />1 cup plain flour<BR />salt and pepper, to taste<BR /><DIV>lime wedges, to serve</DIV><BR /><I>tempura batter</I><BR />150g tempura flour<BR />350ml cold sparking mineral water</DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://aww.ninemsn.com.au/article.aspx?id=754848"><DIV id="body"><DIV>Put flour in a mixing bowl and gradually pour in mineral water whisking continuously until batter has the consistency of cream.</DIV><BR /><DIV>Mix together mayonnaise, wasabi, soy, parsley and lemon juice to make wasabi mayo.</DIV><BR /><DIV>Fill one quarter of your wok or saucepan with oil. Heat over a medium/high heat until hot or when a cube of bread dropped into oil browns within 10 seconds. </DIV><BR /><DIV>Remove oysters from shells, reserve shells. Lightly dust oysters in flour and then lightly dip into cold batter, shake off any excess. </DIV><BR /><DIV>Deep fry the oysters until light and crispy, then drain on kitchen paper and toss with salt and pepper. Return to shells.</DIV><BR /><DIV>Serve with wasabi mayo and lime wedges.</DIV><BR /></DIV></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/27A57DA1-0EF0-41FF-80CC-B77A561FD95B/blog/" title="blog or email this clip"><img src="http://content9.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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