Oysters In Crispy Tempura Batter With Apricot Purée

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Great British Chefs
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12 oysters

20 g of cornflour

1 l of oil

50 g of cornflour

50 g of rice flour

1/2 tsp of baking powder

1 pinch of salt

50 ml of vodka

50 ml of water

6 apricots, pitted

1 pinch of salt

60 g of caster sugar

50 ml of orange juice

200 g of St Lorenzo Rock Salt

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