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1
Make the Remoulade: Remove the shell from the egg, and chop it or run it through the large holes of a box grater.
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2
Whip the creme fraiche to medium peaks and add the egg, chives, capers, and lemon juice.
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3
Season with salt and pepper, to taste.
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4
Cover and refrigerate until ready to use.
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5
Make the Oysters: Mix the water into the tempura flour and refrigerate.
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6
Shuck the oysters and set aside.
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7
Reserve half of the shells for presentation and scrub them clean.
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8
On a clean work surface, lay out the shredded phyllo.
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9
Heat the vegetable oil in a medium-sized pot to 350 degrees F. (To check without a thermometer, drop a small amount of the tempura batter into the oil--it should sizzle quickly rise to the surface.)
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10
Adjust the burner to keep the temperature constant.
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11
Working with 1 oyster at a time, dredge in flour, dip in the tempura mix, and then roll around in the shredded phyllo to completely cover.
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12
Fry the oysters, turning them occasionally with a fork, until lightly browned.
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13
Using a slotted spoon, transfer them to a paper towel-lined plate and sprinkle with salt.
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14
On a tray large enough to accommodate all of the oysters, form a bed of rock salt, peppercorns, and seaweed.
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15
Place the cleaned shells on the tray, spoon a dollop of the remoulade into each one, and top with an oyster.
