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.
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.
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.
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.
Arrange crispy oysters on a platter with shiso leaves or microgreens.
Serve immediately with ponzu dip and lemon wedges on the side.
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.
12 servings