Fennel tempura with wasabi mayonnaise and samphire
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
4 servings
Calories~513 kcal
Protein~8 g
Carbs~36 g
Fat~38 g
Fiber~4 g
Sugar~4 g
Total recipe
Calories~2,050 kcal
Protein~30 g
Carbs~145 g
Fat~150 g
Fiber~15 g
Sugar~15 g
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.
