Herb Tempura Recipe | Abel & Cole
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Herb Tempura

Sorrel Scott
Serves2-4 people
Vegetarians
Herb Tempura

We’ve given a traditional seaside treat a herby twist. Seasonal herbs are battered to turn them from a garnish into a brilliant summer snack.

Ingredients

  • 100g plain flour
  • 1 egg
  • 180ml ice cold sparkling water or lager
  • Sunflower or rapeseed oil
  • Sea salt
  • Freshly ground pepper
  • Lemon wedges
  • Hot chilli sauce & Tartare sauce
  • Herbs:
  • Rosemary
  • Thyme
  • Mint
  • Dill
  • Parsley
  • Basil
  • Chives
  • Sage
  • Watercress
  • Rocket
  • Wild samphire
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Method

1. What? Seasonal herbs in a tempura batter jacket. Fried for a couple of mins till crisp. Serve as a snack or as a side dish. Packed full of flavour.
2. How? Whisk 100g plain flour and seasoning with 1 egg, 180ml ice cold sparkling water or lager. Should be the consistency of double cream and a few lumps are fine. Prepare your herbs.
3. Then? Dip your choice of herbs into the cold batter. Fry in a deep saucepan filled one-third of the way up with sunflower or rapeseed oil. The oil should be about 180°C (or a cube of bread will brown in 30 secs). The coldness of the batter hitting the hot oil will produce a light and airy batter. Fry for a couple of mins till the batter is crisp but still pale. Take care not to over crowd the pan- cook in small batches. Lift out with tongs onto kitchen paper. Dust with more salt and pepper. Serve with lemon wedges, tartare sauce or hot chilli sauce.
4. Herbs: Rosemary & thyme- use the more tender ends. Mint & tarragon - pick the leaves from the tough stalks. Dill, parsley, basil- keep on their tender, flavourful stalks. Chives- keep whole and fry the flowers too. Sage leaves. Watercress, rocket. Edible flowers- nasturtium, marigolds, courgette. Sea purslane
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