Summertime special: tempura oysters with lime and wasabi mayonnaise.
This was the first time I have ever had oysters at home. For some reason I always thought that oysters are more like a restaurant treat – that shucking is a mess and they are too perishable for home delivery. Well… allow me to report: delivery is fast & reliable, the packaging keeps the products chilled – and fresh oysters can actually be stored in the fridge for a few days. Moreover, shucking was not at all as messy as I imagined but actually rather easy: a towel and an oyster knife was all that I needed. I ate half of dozen as I was shucking it, topped with a classic mignonette. But for the other half I wanted to do something special.
My first encounter with a-la-carte tempura was at a Japanese restaurant a few years ago. It was a demo performed by the famous tempura shokunin Shuji Niitome. He invited all the guests in the kitchen, where he cooked and served the tempura on the spot: no fancy plates, no service: just plain, pure pleasure of cooking – and eating.
My tempura oysters recipe is probably far from that Japanese absolute perfection – but as a home cooked version I’ll say it’s pretty good.
Tempura Oysters with Lime and Wasabi Mayonnaise
- 12 Carlingford oysters
- 150 g tempura flour
- 50 g plain flour
- 180 ml sparkling water ice cold
- 1 egg yolk
- 1 tsp mustard
- 100 ml rapeseed oil
- 2 limes
- 10 g wasabi paste
- sunflower oil for frying
- Maldon salt
- Prepare the mayonnaise by whisking the egg yolk with the mustard and gradually adding the rapeseed oil.
- Add the wasabi paste and continue whisking.
- Season with salt and lime juice.
- Suck the oysters, remove from shell and set aside.
- Clean the domed oyster shells by scraping away the excess oyster from inside the shell and boiling them in water for 5 minutes, then transfer them into cold water.
- Prepare the tempura batter by mixing the tempura flour with plain flour and the ice cold sparkling water.
- Heat the sunflower oil in a pan.
- Dip each oyster into the tempura batter, transfer to the pan and fry for 1-2 minutes.
- Drain on kitchen towel.
- Spoon some mayonnayse into each shell and add the oysters on top. Serve with freshly squeezed lime juice.
Taking pictures of food is just as fun as cooking (and eating) it, so follow me on Instagram @mintandrosemary for my latest foodie shenanigans, ongoing projects, stories and glimpses of my everyday life.
And if you’re looking for new kitchen tools or gadgets, head over to my Amazon Influencer page for a list of carefully curated tools, utensils and cookery books. Do feel free to drop me a line if you have any questions, or if you’re interested in the latest kitchen tools/utensils/gadgets. I’ll be happy to help!
Asparagus is now in full season and I’ve got a delicious asparagus crostini recipe here – check it out!