Chocolate Tempura Oysters

Preparation info
  • Serves


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

I loved fresh oysters until I developed an allergy to them, but I can eat cooked ones and this is a lovely dish we occasionally make at Christmas, to enjoy with a glass of champagne. I’ve modified Rick Stein’s tempura batter recipe, adding cocoa nibs and a touch of herb and spice.


  • 20–24 large oysters
  • 1–1.5 litres sunflower or vegetable oil, for deep-frying


Heat some oil for deep-frying to 190°C. Mix together the ingredients for the dipping sauce and divide it between 4 dipping saucers. Arrange the grated daikon in a little pile on each serving plate.

Open the oysters and release them from their shells. Drain the meats briefly on kitchen paper and dry the deepest shells for serving.

Make the batter by sifting the flour, cornflour a