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Image for Recipe - Tempura Oysters with Wasabi Mayonnaise

Tempura Oysters with Wasabi Mayonnaise

Image for Recipe - Tempura Oysters with Wasabi Mayonnaise
  • Time preparation 15 minutes
  • cook time 5 minutes
  • Serve Serves 6

If you are new to oysters or just want to impress your guests with something a little different, then this tasty dish is a must!

  • 6 each large rock oysters
  • 1 x heaped tbsp of Heinz Seriously Good Mayonnaise
  • Wasabi paste
  • Pinch of fine salt
  • Lime zest
  • Mild red chilli
  • 1 spring onion
  • 1 tsp finely chopped chives
  • 75g tempura flour
  • 150ml ice cold sparkling water
  • Fresh vegetable oil, to deep fry

Shuck the oysters and leave in the oyster liquor. Reserve the domed shell half, clean and dry thoroughly; you will use these for a service vehicle.

Prepare the wasabi mayonnaise by first mixing a little of the mayonnaise with the wasabi paste to ensure there are no lumps. Next stir in the remaining mayo – you can add a little more wasabi to taste depending on preference.

Shred the red chilli and spring onion as fine as possible and leave in iced water to crisp. Heat the oil for frying to 200ºC.

To prepare the batter, sieve the flour with a pinch of fine salt into a bowl, add ¾ of the cold sparkling water and whisk until well incorporated. Try not to overwork it, you are looking for the consistency of double cream. Add a little more water if required.

Remove the oysters carefully out of the reserved liquor, shaking off the excess, pass through the batter and fry quickly for 1 minute until beautiful and crisp. Drain well on absorbent cloth and season with a pinch of salt

Spoon, or better still pipe, some wasabi mayonnaise onto the oyster, and then sprinkle on a few shredded pieces of chilli, spring onion, chives and a little fresh lime zest with a micro plane. Place the oysters back in the shell and enjoy immediately,

Ingredients

  • 6 each large rock oysters
  • 1 x heaped tbsp of Heinz Seriously Good Mayonnaise
  • Wasabi paste
  • Pinch of fine salt
  • Lime zest
  • Mild red chilli
  • 1 spring onion
  • 1 tsp finely chopped chives
  • 75g tempura flour
  • 150ml ice cold sparkling water
  • Fresh vegetable oil, to deep fry

Method

Shuck the oysters and leave in the oyster liquor. Reserve the domed shell half, clean and dry thoroughly; you will use these for a service vehicle.

Prepare the wasabi mayonnaise by first mixing a little of the mayonnaise with the wasabi paste to ensure there are no lumps. Next stir in the remaining mayo – you can add a little more wasabi to taste depending on preference.

Shred the red chilli and spring onion as fine as possible and leave in iced water to crisp. Heat the oil for frying to 200ºC.

To prepare the batter, sieve the flour with a pinch of fine salt into a bowl, add ¾ of the cold sparkling water and whisk until well incorporated. Try not to overwork it, you are looking for the consistency of double cream. Add a little more water if required.

Remove the oysters carefully out of the reserved liquor, shaking off the excess, pass through the batter and fry quickly for 1 minute until beautiful and crisp. Drain well on absorbent cloth and season with a pinch of salt

Spoon, or better still pipe, some wasabi mayonnaise onto the oyster, and then sprinkle on a few shredded pieces of chilli, spring onion, chives and a little fresh lime zest with a micro plane. Place the oysters back in the shell and enjoy immediately,

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