Fennel tempura with wasabi mayonnaise and samphire
By OcadoLife
Published on 01 December 2021
Get really crispy tempura for this summery starter by ensuring the batter is very cold when it hits the hot oilTime and servings
20 minsTotal time
2Servings
20 minsCooking time
Ingredients
- 120 g of self-raising flour
- 1 medium egg
- 350 ml of ice-cold sparkling water
- 90 g of samphire
- 2 tsp of mirin
- 2 tsp of soy sauce
- 0.5 tsp of sesame oil
- 0.25 tsp of caster sugar
- 0.5 tsp of sesame seeds
- 2 tsp of wasabi paste, plus extra to taste
- 5 tbsp of mayonnaise, plus extra to taste
- 300 ml of vegetable oil, for deep frying
- 1 large fennel, cut into thin wedges
Method
Step 1
Weigh out the flour for the tempura batter and put in the fridge with the egg, fennel and sparkling water. Chill while you prepare the samphire and wasabi mayo.Step 2
Cook the samphire in boiling water for 2 mins, then drain and refresh in cold running water until completely cooled. Combine the mirin, soy sauce, sesame oil, caster sugar and sesame seeds in a bowl, then toss through the samphire. Chill until you’re ready to eat. In a separate bowl, combine the wasabi and mayo, then taste, adding more of one or the other, depending on how fiery you like it.Step 3
Pour vegetable oil into a medium pan, until about a third full. Heat to 180°C or until a small piece of bread starts to sizzle immediately when dropped in. Only start making the tempura batter when the oil is at the right temperature. Break the egg into a large bowl and lightly whisk in the chilled water. Add the flour and mix roughly – you’re aiming for a very lumpy mixture with large pockets of flour. Season with salt.Step 4
Dip a fennel wedge into the batter then carefully lower it into the oil using tongs. Repeat with the remaining wedges, frying in batches for about 4 mins, until lightly golden. Drain on kitchen towel and serve immediately with the wasabi mayo and samphire.