Tempura oysters 

Japanese inspired

Elevate Your Seafood Game with Tempura Oysters! Discover a crispy and succulent delight with our mouthwatering recipe. Try it for a taste of luxury!

- Oyster - Oil - Spring onion

- Cornflour - Flour - Soda water - Salt - Ice cubes

- Japanese mayo - Wasabi paste - Lemon


Tempura batter

Wasabi mayonnaise

Shuck oysters and discard any shell fragments. Keep the shells for plating.

Step 1: Prepare oysters

Whisk together corn flour, flour, cold soda water, and salt until smooth. Add ice cubes and refrigerate.

Step 2: Tempura batter

Add the mayonnaise, wasabi and lemon zest into a bowl and mix well, until smooth. Cover and place in fridge until required.

Step 3: Wassabi mayo

To prepare the cucumber salsa add all the ingredients into a small bowl and mix. Place covered in the fridge until required.

Step 4: Cucumber salsa

To fry oysters, dip them in batter and fry in hot oil (180 °C / 356 °F) until golden and crisp. Drain on paper towels. Work in small batches.

Step 5: Cook the oysters

Cast Iron Pan

Add a little of the cucumber salsa to the shell or spoon. Top with a crispy oysters and a little wasabi mayonnaise. Garnish with freshly sliced spring onion.

Step 6: Plate

We used half shell pacific oysters, but use what's available and sustainable in your region.

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