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


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


  1. place oil into a deep, heavy-bottomed saucepan and heat to 190 degrees.
  2. Combine flour and salt into a large bowl and whisk in enough sparkling water to make a batter the consistency of double cream.
  3. 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.
  4. Remove from the oil with a slotted spoon and drain on kitchen paper, then sprinkle with sea salt.
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tempura oysters




  • Glasgow Foodie

    Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read. Can be found with gin or a pint in hand.

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