Tempura Akoya with Nori Sesame Dust, Wasabi Mayonnaise & Pickled Ginger

Method

1. Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
2. To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell. Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate. Repeat on the other shell to release the meat. Gently remove the green byssal thread by pulling sideways and the Akoya is ready to prepare.
3. Clean and reserve the shells for serving.
4. Mix the wasabi mayonnaise together with the nori dust.
5. Prepare the tempura batter to packet instructions and dip each Akoya in batter then deep fry in hot, clean oil at 200°C until golden and crisp.
6. Drain on paper towel and serve in the shells, topped with aioli, pickled ginger and a generous sprinkle of nori powder.