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Tempura

Spicy Tempura Oysters

From Foodista · 13 ingredients
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Why it works: Egg and oyster match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 4,093 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Ingredients

Contains: egg, wheat, peanut, soy, shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Recipe from Foodista.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Egg + oystertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together4,093 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Rice + limetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together921 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Peanut oil + limetop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together99 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Flour + eggtop 8% of all pairs
    Aroma overlaplow
    Mentioned together104,138 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Oyster + saucetop 8% of all pairs
    Aroma overlaplow
    Mentioned together2,233 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and egg share little aroma chemistry, yet 104,138 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lime

How well each one fits the dish's main ingredients (flour, egg, oyster, peanut oil, sauce, rice, vinegar):

  1. Coconutbetter flavor fit
  2. Pumpkinabout as good a flavor fit
  3. Avocadoabout as good a flavor fit
  4. Limethe original

Fit is the average pairing score against flour, egg, oyster, peanut oil, sauce, rice, vinegar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).