42. Aperitivo Tempura
Happy May Day 💙❤️💙
For the first part of our lockdown Venetian feast we rummaged around for things to dunk in the most crispy tempura. My sister @sarahwickins had picked us a huge bag of sea purslane down the creek (trying a pesto with it later) so that was our starting point. Make as much as you fancy, and use what you have... We used:
1 tin of anchovy fillets
Half a lemon, sliced as thin as you can
A handful of parsley sprigs
A handful of sage leaves
A handful of sea purslane sprigs
For the batter:
30g plain flour
80ml fizzy water
A handful of ice cubes
You also need veg or sunflower oil for frying.
Get you veg/herbs/bits ready and put a high sided pan with a couple of inches of oil on to heat.
Whisk the flours together with a teaspoon of salt, then whisk in the water and the ice.
As soon as the oil reaches 180 or when a little batter sizzles when it hits the oil, dip one piece at a time into the batter to coat, then quickly and carefully drop them into the hot oil and fry for a minute or so to crisp, lift out and drain on kitchen paper while you finish the rest. Don’t overcrowd the pan, just fry a few pieces at a time.
Sprinkle with salt and serve with egg yolk sauce (from recipe 32) for dunking 😋