Samphire and Herb Tempura with Ponzu Sauce
By OcadoLife
Published on 26 April 2022
The perfect starter for a seafood feast, this Samphire and Herb Tempura with Ponzu Sauce from natural chef Nene Foster If you like this try the is deliciously moreish. Samphire is crisp and salty with an umami flavour, and it’s complemented here by the seaweed seasoning and fresh herbs with a citrus ponzu dipping sauce on the side. If you like this try the Gin and Samphire Rockpool Martini.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 100 g of rice flour
- 20 g of cornflour
- 2 tsp of seaweed seasoning
- 160 ml of sparkling water, chilled
- 750 ml of sunflower oil
- 90 g of samphire, rinsed
- 50 ml of tamari sauce
- 15 ml of ponzu
- 0.5 red chilli, finely chopped
- 5 g of basil, stalks trimmed
- 5 g of flat leaf parsley, stalks trimmed
- 5 g of dill, stalks trimmed
Method
Step 1
Half-fill a large bowl with ice.Step 2
In a smaller bowl, make the batter by whisking together the flours, seaweed seasoning and ½ tsp salt. Next, slowly pour the sparkling water into the flour, mixing with a knife to preserve the bubbles. Place the bowl of batter into the bowl with the ice, to keep it chilled.Step 3
In a deep, heavy-bottomed pan, heat the oil to 180°C (if you don’t have a thermometer, drop a pea-sized amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough).Step 4
For the dipping sauce, whisk the tamari, ponzu and red chilli in a bowl; set aside.Step 5
Pinch together a few pieces of samphire and herbs and dip in the batter. Carefully drop into the oil and fry in small batches for 2 mins, rotating with a slotted spoon until golden; drain on kitchen towel. Repeat with the remaining ingredients. Serve immediately, with the dipping sauce.