Tempura Oysters With Wasabi Mayonnaise - Whether you are creating a special meal for two or hosting a dinner party for friends this dish is certain to win over your guests. Each mouthful containing a sweet, crisp tempura battered oyster, with the sharpness of the wasabi mayonnaise and the refreshing cucumber salsa, plated beautiful, making it delicious to both the palate and eye. Let us show you how to recreate the dish.
How to Make Tempura Batter
The secret to a crisp tempura batter is to have it really cold, we use cold soda water and ice cubes. Keeping the batter cold allows less oil to absorb into the batter during the cooking process.
I use soda water as I like the aeration the carbonated liquid gives. You could also use sparkling water.
Make the batter thin, about the same consistency as crepe batter. Don't over mix once you have added the flour, as you don't want to develop the gluten.
My final tip for making great tempura batter, is to have the oil at the correct temperature. And keeping it at a consistent 180 deg C.
To Shuck An Oyster
To open or shuck an oyster might seem a challenge but it is really quite easy with a bit of practice.
You will need an oyster knife and a cloth. Hold the oyster firmly in a cloth, at the back end of the oyster where the shells join, firmly ease the knife between the two shells. Once the oyster knife slides in, give it a twist to pop the shells apart.
Slide the knife on the underside of the flat shell to slice through the muscle, this will remove the top shell.
Check for any shell that may have come off in the opening process. Try and keep all the natural oyster juice in the shell, this will keep the oyster moist.
Practice makes perfect, so keep trying and you will find the sweet spot of the oyster. Or you can always cheat and ask your fish monger to open them.
Moana Seafood New Zealand
Here in New Zealand, we are lucky to have Moana Seafood who harvest delicious Pacific oysters, which are available all year round. Wild farmed in pristine waters of New Zealand. New Zealand Pacific oysters are deep shelled, producing plump meat and fresh, crisp flavours with a sweet creamy finish.
These Japanese inspired tempura oysters with wasabi mayonnaise is a delicious dish to perfect and certain to be loved by your guest... enjoy!
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Our goal is to share simple, tasty dishes created by Chef Shane. Using his understanding of flavours and knowledge of food, to teach and inspire you to create delicious food, cooked perfectly and gain a new level of confidence in the kitchen.
Tempura Oysters with Wasabi Mayonnaise
- 2 Doz Fresh ½ shell pacific oysters
- 70 g Cornflour
- 40 g Plain flour
- 100 ml Soda water
- Pinch of salt
- 3 Ice cubes
- 100 g Japanese mayonnaise (Kewpie)
- 20 g Wasabi paste
- ½ Lemon (Zest only)
Cucumber Sesame Salsa
- ½ Cucumber (peeled and cut into small dice)
- 2 teaspoon Sesame seeds (toasted)
- ½ Spring onion (sliced thinly)
- 1 ltr Canola oil (for deep frying)
- ½ Spring onion (sliced thinly, optional garnish)
- To prepare your oysters, remove from the shells by cutting the muscle under the oyster. Check for any shell, clean and place into a bowl. Keep shells for plating.
- Prepare your batter by adding corn flour, flour, soda water and salt into a small bowl and whisk until smooth, add the ice cubes then place into the fridge to keep cool.
- For the wasabi mayonnaise add the mayonnaise, wasabi and lemon zest into a bowl and mix well, until smooth.
- To prepare your cucumber salsa add all the ingredients into a small bowl and mix.
- Heat your oil in a wok or deep sided pot, using a thermometer until the oil reaches 180 deg C. If you have a deep fryer, set the temperature to 180 deg C.
- Place the oysters into your batter mix and then carefully drop them into your heated oil, fry until golden and crisp and then drain on absorbent paper.
- Add a little of the cucumber salsa to the shells, place your crispy oysters into each shell and top with a little wasabi mayonnaise.
- Garnish with freshly sliced spring onion. Serve and enjoy!