½ cup mayonnaise
2½ teaspoons wasabi (to taste ...
The tempura batter needs to be made at the last minute and kept really cold. This will make it light and fluffy rather than solid and doughy. I’ve used ginger beer instead of the traditional soda water in the batter, as it provides a gentle sweetness to counteract the richness of the oyster.
Wasabi Mayo: Whisk the mayo and wasabi together. Pop in the fridge till required.
Slaw: Toss the radishes and cabbage in a bowl with the sesame oil and soy sauce. Toast the sesame seeds in a dry frying pan over ...