Tempura Oysters

Tempura Oysters

Tempura Oysters with chilli dipping sauce

Tempura Oysters with chilli dipping sauce

Luke Mackay developed this recipe for his recent Oyster Demonstration Kitchen. He says that tempura oysters are all about the texture; "crisp without and creamy within. A quick bath in a sweet and salty dipping sauce and they were just perfect."


6 rock or native oysters, shucked from Richard Haward's Oysters

500ml / 18fl oz vegetable oil for deep frying

5 tablespoons plain or tempura batter

Sparkling water, as cold as possible without freezing

Pinch of salt

For the chilli sauce

1 spring onion, finely chopped from Paul Wheeler Fresh Supplies

1/2 chilli, seeds removed, finely chopped, from Spice Mountain

2 tablespoons sesame oil and soy sauce

1 tablespoons fish sauce and oyster sauce

1 tablespoons caster sugar

1 tablespoons minced ginger or galangal

1 tablespoons chopped fresh coriander

Preparation Method

For the oyster tempura, place the vegetable oil into a deep, heavy-bottomed saucepan and heat to 190 degrees.

Place the flour and salt into a large bowl and whisk in enough sparkling water to make a batter the consistency of double cream.

Dip the oysters into the batter, shaking off any excess, then place them into the hot oil. Deep fry for 3-4 minutes, or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper, then sprinkle with sea salt.

For the dipping sauce mix all ingredients and stir well. 

Photo by Luke MacKay


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