Telina Menzies' Beer Battered Fried Akoya with Sour Sticky Fruit Glaze

Method

Cumquat Rings

1. Slice 1ml thick on mandolin, dust caster sugar on a silicon mat or silicon paper, place the rings on silicon and then dust again with sugar.
2. Place into food dehydrator on 55 degrees overnight. Store in airtight container once cooled. 

Akoya

1. Thaw and shuck Akoya (shuck with a small pallet knife, just like a scallop but easier). 
2. Blanch Akoya in simmering salted water for 30 seconds, then into an ice bath for 3 mins to refresh.
3. Clean the shells, and allow to dry naturally - you can blanch or steam.

‍Sweet + Sour “Sticky Fruit” Sauce

1. Slice the cumquats into wedges, or any shape as they breakdown, seeds out. 
2. Peel and julienne the ginger.
3. Add all the ingredients, minus the soy, cook down to around 300g, and tip into containers to cool.
4. Once cooled, taste and adjust the seasoning with white soy. You may want to adjust the vinegar depending on the fruit’s ripeness. You want a good balance of sugar and vinegar.

Beer Batter

1. Whisk in all the dry ingredients, add in the liquid, mix and then then rest in the fridge (allow to sit for 30mins). Note you may need to adjust the liquid level in batter, pending flour.
2. To cook, flour the Akoya with a little seasoned flour, drop into batter and fry for 1 min, batter needs to be cooked. W
3. hen ready to eat flash fry hot and fast again to make them extra crunchy.

To Serve

1. Place the cooked Akoya back on the shell, top with a teaspoon of the sticky fruit sauce, a dollop of Kewpie mayo, a slice of dehydrated cumquat and another dollop of mayo.
2. Finally top with a slice of truffle.