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.