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Tempura Oysters with sweet chilli sauce


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


  • 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.