Crisp, golden tempura oysters meet a zesty ponzu dipping sauce in this elegant bite-sized dish. The oysters remain plump and briny inside their airy batter shell, while the ponzu adds a refreshing soy-citrus brightness. A perfect crowd-pleasing starter for dinner parties or seafood lovers looking for something refined yet exciting.
[cooked-sharing]
Yields12 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
Makes about 12 oysters
For the tempura oysters
12fresh shucked oysters (liquor reserved)
½cupall-purpose flour (plus extra for dredging)
½cupcornstarch
1cupice-cold sparkling water (or club soda)
1egg yolk, lightly beaten
½tspbaking powder
Oil for deep-frying (neutral oil like canola or grapeseed)
For the ponzu dip
3tbspsoy sauce
2tbsprice vinegar
1tbsplemon juice
1tbsplime juice
1tbspmirin
½tspsugar
1tspfinely grated fresh ginger
1scallion, thinly sliced
Garnish (optional)
Shiso leaves or microgreens
Lemon wedges
Prepare ponzu dip
1
In a small bowl, whisk together soy sauce, rice vinegar, lemon juice, lime juice, mirin, sugar, and grated ginger.
Stir in sliced scallion.
Chill until ready to serve.
Prepare the tempura batter
2
In a bowl, whisk flour, cornstarch, and baking powder.
Add egg yolk and ice-cold sparkling water. Stir lightly—batter should be lumpy, not smooth (to keep it airy).
Keep bowl over an ice bath to maintain coldness.
Fry the oysters
3
Heat oil in a deep pan or fryer to 350°F (175°C).
Lightly dredge oysters in flour, shaking off excess.
Dip each oyster into the tempura batter, then carefully place into hot oil.
Fry in small batches for 2–3 minutes, until golden and crisp.
Drain on paper towels and season lightly with salt.
Serve
4
Arrange crispy oysters on a platter with shiso leaves or microgreens.
Serve immediately with ponzu dip and lemon wedges on the side.
Chef’s Notes & Variations
5
Keep the batter cold: Cold batter hitting hot oil ensures the classic light, lacy tempura crust.
No sparkling water? Use ice water for the batter, but sparkling water gives a lighter texture.
Ponzu variation: Add a touch of grated daikon or a splash of orange juice for depth.
Pairing: Pairs beautifully with chilled sake, crisp lager, or a dry sparkling wine.
Ingredients
Makes about 12 oysters
For the tempura oysters
12fresh shucked oysters (liquor reserved)
½cupall-purpose flour (plus extra for dredging)
½cupcornstarch
1cupice-cold sparkling water (or club soda)
1egg yolk, lightly beaten
½tspbaking powder
Oil for deep-frying (neutral oil like canola or grapeseed)
For the ponzu dip
3tbspsoy sauce
2tbsprice vinegar
1tbsplemon juice
1tbsplime juice
1tbspmirin
½tspsugar
1tspfinely grated fresh ginger
1scallion, thinly sliced
Garnish (optional)
Shiso leaves or microgreens
Lemon wedges
Directions
Prepare ponzu dip
1
In a small bowl, whisk together soy sauce, rice vinegar, lemon juice, lime juice, mirin, sugar, and grated ginger.
Stir in sliced scallion.
Chill until ready to serve.
Prepare the tempura batter
2
In a bowl, whisk flour, cornstarch, and baking powder.
Add egg yolk and ice-cold sparkling water. Stir lightly—batter should be lumpy, not smooth (to keep it airy).
Keep bowl over an ice bath to maintain coldness.
Fry the oysters
3
Heat oil in a deep pan or fryer to 350°F (175°C).
Lightly dredge oysters in flour, shaking off excess.
Dip each oyster into the tempura batter, then carefully place into hot oil.
Fry in small batches for 2–3 minutes, until golden and crisp.
Drain on paper towels and season lightly with salt.
Serve
4
Arrange crispy oysters on a platter with shiso leaves or microgreens.
Serve immediately with ponzu dip and lemon wedges on the side.
Chef’s Notes & Variations
5
Keep the batter cold: Cold batter hitting hot oil ensures the classic light, lacy tempura crust.
No sparkling water? Use ice water for the batter, but sparkling water gives a lighter texture.
Ponzu variation: Add a touch of grated daikon or a splash of orange juice for depth.
Pairing: Pairs beautifully with chilled sake, crisp lager, or a dry sparkling wine.
