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Tempura Oysters with Lime and Wasabi Mayonnaise

Prep Time20 mins
Cook Time10 mins
Servings: 2
Author: Andra Constantinescu


  • 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.

Tempura oysters

  • 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.

To serve

  • Spoon some mayonnayse into each shell and add the oysters on top. Serve with freshly squeezed lime juice.