3 large aji amarillo chiles (dried, fresh, or canned)
1 tablespoon(s) crumbled cotija cheese
1 teaspoon(s) lemon juice
1 pinch of sugar
3 tablespoon(s) oil
4 garlic cloves, minced
cilantro, roughly chopped, for garnish
1 dozen fresh oysters, shucked
1/4 cup(s) sifted potato or corn starch
3/4 cup(s) sifted flour
1/4 teaspoon(s) baking powder
1/4 teaspoon(s) sea salt
2 cup(s) sunflower oil
Aji Amarillo Sauce
1. Purée the chiles with just enough water to keep your blender moving. When you have a very smooth paste, push it through a fine mesh strainer to get rid of any errant fibers or seeds.
2. Return the strained paste to the blender and add the cheese, lemon juice, and sugar. Blend till smooth, then add salt to taste.
3. Add the oil to a pot on medium-high heat, and cook the garlic, stirring often, till lightly browned. Add the sauce. Let it fry for a minute and toss in some roughly chopped cilantro.
1. Shuck the oysters and have them ready to batter. Set aside.
2. Make the tempura batter, place the iced water in a metal bowl. Add the sifted flours, baking powder and salt all at once. Mix the batter several times quickly but gently with some chopsticks. The batter will be lumpy but not thick in consistency.
3. Heat the oil in a small saucepan.
4. Dip the oysters into the batter and then lower them into the oil.
5. Cook the oysters in batches for 50 to 60 seconds. Drain on a paper towel.
6. Serve topped with aji amarillo sauce