Tempura Oysters with sweet chilli sauce

tempura oysters

This is a quick way of using oysters and also a way of eating them that isn’t too slimy!

Serve immediately with sweet chilli sauce.

Tempura Oysters with sweet chilli sauce

Ingredients
  

  • 6 rock or native oysters shucked
  • 500 ml / 18fl oz vegetable oil for deep frying
  • 5 tablespoons plain or tempura batter
  • Pinch of salt

Instructions
 

  • place oil into a deep, heavy-bottomed saucepan and heat to 190 degrees.
  • Combine 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.
tempura oysters

 

 

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.