Tempura Oysters with Ginger and Mirin Dipping Sauce

, from Issue #12. August, 2015
Photography by Minka Firth.
Tempura Oysters with Ginger and Mirin Dipping Sauce


20 oysters

Tempura Batter
100 grams flour
2 tablespoons cornflour
2 teaspoons each black and white sesame seeds, toasted
pinch of salt
200 ml ice cold soda water
2 tablespoons lemon juice

Dipping Sauce
3 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon grated fresh ginger
½ teaspoon sesame oil
1 teaspoon sesame seeds, toasted

extra flour for dusting oysters
vegetable oil for frying


Batter: Sift the two flours into a bowl. Add the salt and sesame seeds. Pour in the lemon juice and soda water and lightly mix with a fork – the mixture should still be lumpy. Add more soda water if the batter is too thick.

Heat 3cm of oil in a wok or saucepan to 180oC.

Lightly dust the oysters in flour then dip in the batter. Carefully drop into the oil and cook for about 1 minute or until golden. Do not overcrowd the pan. Drain the oysters on kitchen towels.

Dipping Sauce: Combine all the ingredients in a bowl, adding more lemon juice to taste.

To serve: If the oysters came in their shells, wash and dry the shells and place a cooked oyster back in each one. Pile on a platter and serve with the dipping sauce. Makes 20

Mirin: A Japanese rice wine used to add mild sweetness to dishes. It is readily available at Asian supermarkets.