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Seriously Good Tempura Rock Oyster, Wasabi Mayonnaise by Hayden Groves


6 each large rock oysters

1 x heaped tbsp of Heinz [Seriously] Good Mayonnaise

Wasabi paste

Pinch fine salt

Lime zest

Mild red chilli

1 spring onion

Tsp of finely chopped chives

1 cup of tempura flour (approx. 75gm)

1.5 cups ice cold sparkling water (approx. 150ml)

Fresh vegetable oil to deep fry                         

  • Preparation Time: 15 minutes
  • Cooking Time: 2 minutes


  1. Shuck the oysters and leave in the oyster liquor. Reserve the domed shell half, clean and dry thoroughly, you will use these for a service vehicle
  2. Prepare the wasabi mayonnaise by mixing a little Heinz [Seriously] Good Mayonnaise with the wasabi paste first so there are no lumps. Then add the remaining mayo, you can add a little more wasabi to taste depending on preference
  3. Shred the red chilli and spring onion as fine as possible and leave in iced water to crisp. Heat the oil for frying to 200c
  4. Prepare the batter, sieve flour and a pinch of fine salt into a bowl, add ¾ of the cold sparkling water and whisk until well incorporated. Try not to overwork it, you are looking for the consistency of double cream, add a little more water if required
  5. Remove the oysters carefully out of the reserved liquor, shaking off the excess, pass through the batter and fry quickly for 1 minute until beautiful and crisp, drain well on absorbent cloth and season with a pinch of salt
  6. Spoon or better still pipe some wasabi mayonnaise onto the oyster, and then sprinkle on a few shredded pieces of chilli, spring onion, chives and a little fresh lime zest with a micro plane. Place back in the shell and enjoy immediately