Oyster sliders

The batter should be of a pouring consistency.

For the batter

1 small	Egg yolk
¾ cup	Water, ice-cold
¾ cup	Plain flour
1 pinch	Baking soda

For the sliders

6	Slider buns, toasted, if preferred (Main)
½ cup	Ranch dressing
1 cup	Sango sprouts, or cress
1 bottle	Canola oil, use as much as needed for deep frying
12	Oysters, drained and patted dry (Main)
6	Basil leaves

Directions

1. Whisk together the batter ingredients until smooth.
2. Halve the slider buns and spread the cut surfaces with ranch dressing. Top the bases with sprouts.
3. Heat the oil in a small deep saucepan or wok until a faint haze rises.
4. Dip the oysters in the batter and shake to remove the excess. Deep-fry briefly — in batches if necessary — until crisp and golden.
5. Pile 2 oysters on each slider base, top with more sprouts, the basil, then the bun tops.
6. Secure with skewer and serve immediately.

More of Jan's shellfish recipes

• Terrific Thai-style mussels
• Oysters with chilli and lime