Sustainable appetiser: nettle tempura
Surprise! A nettle tempura! You don't hear that often, do you? Too bad, because it's a delicious (drink) snack. Go pick nettles - don't get hurt - make this tempura and you will be amazed. This is one of my favourite game picking recipes.
Kitchenware
- large pan
- measuring cup
- whisk
Ingredients
- bunch nettles (stems with upper 4 to 6 leaves)
- 200 gr flower (as white as possible)
- ½ litres ice-cold water with bubbles
- 2 egg yolks (for a vegetable option, you can omit the egg yolks)
- bottle sunflower oil
- knife tip salt
Instructions
- Put a small pan on the fire and fill with a layer of sunflower oil of about 7cm.
- Briefly mix the flour, salt, egg yolks and bubble water with a whisk to form a batter.
- When the oil is about 180°C, you can start.
- Dip a nettle stalk whole in the batter and drain briefly over the batter bowl.
- Lower the nettle into the hot oil and simmer for about a minute.
- Remove the nettle from the pan (once crisp) and drain on a piece of kitchen roll. Repeat with the remaining nettles.
- Serve hot! Delicious with soy sauce and sesame mayonnaise.
- Fancy a sweet snack? Then serve with icing sugar! Also fun as a treat.
- Exra fun: decorate with edible flowers of your choice.