Oysters are the star of countless recipes, a true delicacy that embodies flavor, uniqueness and elegance. Today, together with Chef Carmine Cotronese, we present a delicious dish you can prepare anytime to wow your guests: tempura oysters. Let’s start with the ingredients you’ll need.
Prep Time & Ingredients
Serves 4
Preparation time: 20 minutes
Serves 4
- For the batter:
-
- 200 g flour;
- ½ teaspoon baking soda;
- Sparkling water, as needed;
- For the dressing:
-
- 1 green jalapeño;
- 200 ml soy sauce;
- Juice of ½ pink grapefruit;
- 50 ml rice vinegar.
Instructions
To make tempura oysters, start by preparing the batter. In a bowl, mix the flour and baking soda. Using a whisk, gradually add the sparkling water (it must be very cold), stirring until you reach a fairly thick consistency.
Once the batter is ready, move on to the dressing. In a separate bowl, combine the finely diced jalapeño, soy sauce, rice vinegar and pink grapefruit juice.
Mix well and your dressing is now ready.
Now it’s time to fry the oysters. Follow these steps:
- Heat the frying oil until it reaches the proper temperature;
- Open the oysters (you’ll find detailed instructions in our oyster-opening guide);
- Dip the oysters into the batter and then deep-fry them;
- Once golden, they’re done.
To serve, place each fried oyster back into its shell, using it as a natural serving vessel, and drizzle with the dressing.
If you’re a jalapeño lover, you can top it all off with a thin slice for extra flair.
As a pairing suggestion for tempura oysters, we recommend serving them with a glass of B. Girardin Champagne.
Chef Carmine Cotronese of Caserta’s Apron Restaurant
This simple yet flavorful recipe is the creation of Carmine Cotronese, chef at Apron restaurant in Caserta. It’s not the first time Chef Cotronese has teamed up with Ittica Buonocore to craft new dishes: in the related articles you’ll also find two other recipes you can easily prepare at home. We’re talking about grilled oysters and a gourmet take on a classic pasta dish: paccheri with clams, potato cream and chives. As always, every one of his recipes reflects a constant quest for new flavors that blend tradition and innovation with spectacular results.
