Samphire and Herb Tempura with Ponzu Sauce

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OcadoLife

4 serving

Prep time: 10 mins

Cook time: 20 mins

Serves: 4

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.

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Ingredients Method

Ingredients

100g rice flour
20g cornflour
2 tsp seaweed seasoning
160ml sparkling water, chilled
750ml sunflower oil
90g samphire, rinsed
5g basil, stalks trimmed
5g flat leaf parsley, stalks trimmed
5g dill, stalks trimmed
50ml tamari sauce
15ml ponzu
½ red chilli, finely chopped

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.