Oyster Tempura with Cilantro

19 Sep

I’ve been craving for Soft-Shell Crab Pasta for the longest time and that was the reason why I came up with the Seafood Spaghetti fiesta for the birthday menu. And since I couldn’t grab my hands on any soft-shell crabs, I substitute it with the next best ingredient, oysters. And it turned out to be equally awesome and such a great appetiser indeed 🙂

So, here’s part three of the birthday menu — Oyster Tempura with Cilantro!


  • 1 pack of oysters (about 300 gm)
  • 1 tablespoon Tabasco
  • Leaves of 2 – 3 sprigs of cilantro, chopped
  • Juice of 1 medium limes
  • Salt

Tempura Batter

  • 1/2 cup plain flour
  • 1/2 tablespoon baking powder
  • 2/3 cups water
  • 1 teaspoon cayenne pepper
  • Salt
  • 1/4 cup cilantro leaves, chopped fine


Sprinkle the Tabasco and the chopped cilantro on the oysters. Pour the lime juice over and let marinate for at least 30 minutes, refrigerated. When ready to cook, season lightly with salt.

In a small bowl, sift together the flour and baking powder. Whisk in the water until the batter is smooth, then add the remaining ingredients, seasoning with cayenne and salt to taste. Heat oil in a deep, heavy saucepan or wok.

Dip each oyster into the batter and coat well. Carefully place one or two in the hot oil and cook until golden brown, about 2 minutes, Remove with a slotted spoon or a flat strainer and drain on a paper towel. Keep warm while preparing the remaining oysters.


2 Responses to “Oyster Tempura with Cilantro”

  1. tempura batter October 16, 2011 at 3:11 AM #

    This is a good recipe. I haven’t tried cooking this one. I usually cook batter mix and crispy tempura. But I think it will taste delicious and needs a tasty dip sauce. Thanks for this recipe though.

    • cadymcbronzie October 16, 2011 at 4:36 PM #

      Hi there,

      It’s my pleasure. Yup, a good tasty dip would do the trick. Enjoy 😉

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