Name: Tempura Oysters With Wasabi Mayonnaise
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 12 fresh shucked oysters, cleaned and drained; All-purpose flour (for dusting); Vegetable oil (for frying); 1/2 cup all-purpose flour (for batter); 1/4 cup cornstarch; 1 egg yolk; 3/4 cup ice-cold sparkling water; Pinch of salt; 1/2 cup mayonnaise; 1-2 tsp wasabi paste (to taste); 1 tsp lemon juice; 1/2 tsp soy sauce (optional)

Why You’ll Love This Recipe

Crispy, golden-brown oysters paired with a creamy, zesty wasabi mayo create a mouthwatering contrast that’s hard to resist. Tempura batter is known for its light, airy texture, which lets the flavor of the fresh oysters shine through. The wasabi mayonnaise adds a punch of heat and tang that balances beautifully with the fried oysters. Whether you’re serving it as a dinner party appetizer or indulging in a special seafood treat at home, this dish delivers restaurant-quality flavor with ease.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the oysters:

Fresh shucked oysters (cleaned and drained)
All-purpose flour (for dusting)
Vegetable oil (for frying)

For the tempura batter:

Ice-cold sparkling water or club soda
All-purpose flour
Cornstarch
Egg yolk
Salt

For the wasabi mayonnaise:

Mayonnaise
Wasabi paste (adjust to taste)
Lemon juice
Soy sauce (optional, for umami depth)

Directions

Prepare the wasabi mayonnaise by whisking together mayonnaise, wasabi paste, lemon juice, and soy sauce (if using). Chill until ready to serve.
Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
Lightly dust the oysters with flour to help the batter adhere.
In a bowl, mix ice-cold sparkling water with flour, cornstarch, egg yolk, and a pinch of salt to form a thin batter. Do not overmix—some lumps are fine.
Dip each oyster into the batter and gently lower into the hot oil. Fry in batches for 2–3 minutes until golden and crispy.
Remove and drain on a paper towel-lined plate. Serve immediately with the chilled wasabi mayonnaise on the side.

Servings and timing

This recipe yields about 4 appetizer servings.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

Add a pinch of chili powder or cayenne to the batter for extra heat.
Serve with pickled ginger or a simple slaw for contrast.
Substitute wasabi mayonnaise with sriracha mayo or yuzu aioli for different flavor profiles.
Use the same tempura batter for other seafood like shrimp or squid for a mixed tempura platter.
Garnish with chopped scallions or sesame seeds for added flair.

Storage/Reheating

Tempura oysters are best enjoyed fresh and hot, as they lose their crispness over time. Leftovers can be stored in the refrigerator for up to 1 day, but reheating is not ideal. If needed, reheat in a hot oven or air fryer for a few minutes to regain some crispness. The wasabi mayonnaise can be stored separately in the refrigerator for up to 3 days.

FAQs

Can I use pre-shucked oysters?

Yes, just ensure they are fresh and well-drained before using.

How do I make the batter extra crispy?

Keep the batter ice cold and do not overmix. Also, fry the oysters immediately after dipping.

Can I use regular water instead of sparkling?

You can, but sparkling water or club soda creates a lighter, crispier texture.

Is the wasabi mayonnaise very spicy?

It depends on how much wasabi paste you use. Start small and adjust to taste.

What oil is best for frying tempura?

Use a neutral oil with a high smoke point like vegetable, canola, or sunflower oil.

Can I prepare this dish in advance?

The sauce can be made ahead, but the oysters should be fried just before serving for best results.

What sides pair well with this dish?

Serve with a light salad, rice, or pickled vegetables for balance.

Can I use frozen oysters?

Fresh is best for flavor and texture, but well-thawed and drained frozen oysters can work.

How do I know when the oysters are done frying?

They should be golden brown and crispy after 2–3 minutes in hot oil.

Can I make this gluten-free?

Yes, use gluten-free flour and cornstarch for the batter and ensure the soy sauce is gluten-free.

Conclusion

Tempura Oysters with Wasabi Mayonnaise is a show-stopping appetizer that’s both refined and satisfying. The crispy oysters paired with spicy mayo create a gourmet experience that’s surprisingly simple to make at home. Impress your guests—or treat yourself—with this unique and flavorful dish that’s sure to become a new favorite.