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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.
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.