Tempura Batter with Sweet Cicely Leaves
A versatile batter that can be used with fish, meat or vegetables. Or why not dip a sweet cicely leaf or 2 into the batter and try its sweet taste. Makes the perfect finger food.
Servings: 8 people
Ingredients
- 125 g plain flour sifted
- 40 g finely chopped sweet cicely leaves
- large egg
- 5 oz water ice cold
- Ice cubes for chilling the water
Instructions
- Sift flour once or twice to remove any lumps and add in the sweet cicely leaves. Set aside.
- In a separate bowl, gently beat 1 egg until the yolk and egg whites are just barely mixed.
- Prepare ice cold water by combining water and ice cubes in a small bowl. Using a strainer, measure 1 cup of ice cold water and add it to the bowl with the beaten egg. (Don’t add any ice cubes to the tempura batter mixture).
- Add the sifted flour and leaves into the bowl with the egg and water mixture and lightly combine the flour. Be careful not to over-mix the batter. (Use chopsticks to mix the batter)
- The batter is now ready for immediate use. Coat your vegetables, fish or meat and deep fry in hot oil until golden and crisp.
Notes
Tip: The iced water makes the batter crispy.