Tempura Oysters with Wasabi Mayonnaise

If you are new to oysters or just want to impress your guests with something a little different, then this tasty dish from chef Hayden Groves 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,
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