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Tempura Oyster Recipe

Name: Lulu Bar & Restaurants Tempura Oyster Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 cups all-purpose flour; 0.5 cups cornstarch; 2 cups ice-cold sparkling water; 4 pieces ice; 1 pieces large egg (cold); 0.25 cups ice-cold vodka (optional, helps crispness); 1.5 cups vegetable oil (for deep frying); 12 pieces oysters (shucked, medium/large, resting in half shell or on spoons); 1 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 0.5 cups mayonnaise (preferably Japanese/kewpie); 1 tsp wasabi paste; 1 tbs fresh lemon juice; 0.5 tsp soy sauce; 0.5 tsp honey; 0.25 tsp salt; 2 tsp furikake; 2 tbs thinly sliced scallion (green part); 2 pieces lemon wedges; 0.5 cups rice flour (or extra cornstarch); 0.25 cups ice-cold water (for dredging if needed)

Inspired by Lulu Bar & Restaurant

Time35m

Serves4

Wasabi Mayo, Furikake

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Ingredients

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Tempura & Frying

3 cups 00 bread flour

1/2 cups Cornstarch

2 cups ice-cold sparkling water

4 pieces ice

1 pieces large egg (cold)

1/4 cups ice-cold vodka (optional, helps crispness)

1 1/2 cups vegetable oil (for deep frying)

12 pieces oysters (shucked, medium/large, resting in half shell or on spoons)

1 tsp fine sea salt

1/4 tsp freshly ground black pepper

Wasabi Mayo

1/2 cups mayonnaise (preferably Japanese/kewpie)

1 tsp Real wasabi (it makes a difference)

1 tbs fresh lemon juice

1/2 tsp Aged soy sauce

1/2 tsp Honey

1/4 tsp Celtic sea salt

Finishing & Garnish

2 tsp furikake

2 tbs thinly sliced scallion (green part)

2 pieces lemon wedges

Breading Station

1/2 cups rice flour (or extra cornstarch)

1/4 cups ice-cold water (for dredging if needed)

Method

Tempura & Frying

Prepare oil and oysters

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (or enough to submerge oysters). Heat oil to 350°F (175°C). While oil heats, ensure the shucked oysters are drained and patted dry on paper towels. Season lightly with the fine sea salt and black pepper.

Make tempura batter

In a medium bowl, lightly whisk the cold egg. Add the ice-cold sparkling water and optional ice-cold vodka; stir to combine. In a separate bowl, sift together 3/4 of the all-purpose flour (reserve remaining for dusting) and the cornstarch. Sprinkle the flour mixture into the liquid in 2 additions and fold gently with chopsticks or a fork until just combined — batter should be lumpy and slightly loose. Keep the bowl over an iced bowl to maintain cold temperature. Do not overmix; a few dry streaks are fine. If batter is too thick, add 1–2 tablespoons more sparkling water.

Dust and batter oysters

Set up a dredging station: rice flour (or extra cornstarch) in one shallow dish and the tempura batter in another. Lightly dust each oyster with rice flour, shaking off excess; this helps the batter adhere. Immediately dip oyster into the tempura batter, ensuring an even light coat, letting excess drip off.

Fry oysters

Carefully lower battered oysters into the hot oil in small batches (2–3 at a time depending on fryer size). Fry until batter is pale golden and crisp, about 1.5–2.5 minutes depending on oyster size. Use a slotted spoon to turn once if needed for even color. Avoid overcrowding so oil temperature stays steady. Remove to a paper towel-lined tray to drain and keep warm in a 200°F (95°C) oven while finishing remaining oysters.

Wasabi Mayo

While oil is heating and batter rests, make the wasabi mayo. In a small bowl combine mayonnaise, wasabi paste, lemon juice, soy sauce, honey, and salt. Whisk until smooth and taste; adjust wasabi or lemon to preference. Transfer to a squeeze bottle or small bowl for plating.

Finishing & Garnish

To serve, arrange fried oysters on a platter or on half shells / tasting spoons. Pipe or drizzle about 1 teaspoon of wasabi mayo atop each oyster. Sprinkle each with a pinch of furikake and a few thinly sliced scallion pieces. Serve immediately with lemon wedges at the side for optional brightening.

Leftovers: keep fried oysters on a wire rack loosely covered and re-crisp in a 375°F (190°C) oven for 5–7 minutes; do not microwave.

Breading Station

All components used in the breading station (rice flour and extra water) are applied as described in 'Dust and batter oysters' to ensure batter adhesion and final texture.