Oyster tempura

Originally introduced in Japan by the Portuguese, tempura is made up primarily of rice flour. It is important to not beat the batter into a homogeneous mass; it should be somewhat lumpy.

Makes 48 oysters.

Oyster tempura

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ice water



rice flour



egg yolks

As needed:


rice flour for dredging

Preparation method

  • Open the oysters and pour off the liquid (seawater).
  • Cut the oyster and valve muscle free from the shell and place the oyster on paper to dry.
  • Add the rice flour and egg yolks into a mixing bowl.
  • Mix in the ice water using chopsticks, to make a runny batter. This ensures that the batter will make a thin, refined coating. 
  • Prepare the tempura batter, keeping it fairly thin. This will create a thin layer of batter around the oyster.
  • Dust the oyster in rice flour first, and then dip in the batter.
  • Deep-fry the oysters in oil at 180°C until golden brown.

Serving suggestions

  • As a snack.
  • As an amuse-bouche. Serve with lemon or lime.
  • As a component in a starter, e.g. alongside components of tomato, leek, or chicory.

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