Watercress Tempura (or Kale) Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Appetizers · Asian · Cooking Club

Watercress Tempura (or Kale)

From Dorothy McNett's recipes at www.dorothymcnett.com. A nice Hawaiian version of a tempura. Serve as an appetizer with Peanut Sauce and Maui Blanc wine.

1 egg
approximately 1/2 water
1/2 cup all purpose unbleached flour
1/2 cup cornstarch
1 teaspoon fine sea salt
1 bunch watercress
corn or peanut oil for frying

Crack egg into a glass measuring cup and whisk well. Add water to the 3/4 cup measuring line, which usually is 1/2 cup. In bowl combine flour, cornstarch and salt. Add the egg mixture and mix well. A few little lumps will not matter. Chill about 1 hour. Wash and dry the watercress, and cut into small pieces, about 1 inch size. Pour oil into a heavy bottomed deep saucepan or wok to a depth of about 2 inches to a temperature of 360-375 degrees. Put watercress pieces into the chilled batter and mix well. Drop by tablespoons into the hot oil and fry until browned and crispy, usually about 1 minute or so. With a slotted spoon or skimmer, remove pieces to a paper towel lined baking sheet. Serve with peanut sauce, or other dipping sauces as desired.

Recipe created 2011-07-05.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.