This recipe is from "Great British Chefs."

Apricot Purée:
6 fresh apricots (can also use dried)
2 pinches of salt
¼ cup of sugar, or to taste
Water or orange juice, as needed

For the apricot purée, chop the apricots and mix with the salt and sugar. Put in a pan and cook on medium-low heat to a thick chunky consistency. If using dried apricots, cook with a little water or orange juice. Purée in a blender, adding some additional water or orange juice to thin it, if needed.

Tempura Batter:
¼ cup cornflour
¼ cup rice flour
1 tsp baking powder
1 pinch of salt
Scant ¼ cup vodka
Scant ¼ cup water

For the tempura batter, put the ingredients in a blender and blend for 10 seconds to make a light batter. If it’s too thin, add more flour. If it's too thick, add a little more water.

Oysters:
Recipe is for 12 oysters.

Remove the oysters from their shells and set aside. Sterilize the oyster shells by scraping away the excess oyster from inside the shell and boiling them in water for 5 minutes, then plunging them in cold water.

1½ tablespoons cornflour
1 quart oil for deep frying
1 cup rock salt

Heat the oil in a deep fryer. Lightly dust the oysters in the cornflour, then dip them in the tempura batter and deep fry until crispy, about 2 minutes. Drain on paper towels.

To plate, spoon some rock salt onto a tile or plate. Sit the sterilized oyster shells on it, spoon some apricot purée into each and put a hot fried oyster on top. Serve immediately.