Crispy shiso with its own mayonnaise

Ingredients for four people

• 10 large Purple Shiso leaves
• 50g cornflour
• 10g rice flour
• Approx. 150g sparkling water
• 1 egg yolk
• 200g grapeseed oil
• 20g Purple Shiso vinegar
• Salt
• Sunflower oil for frying
• Shiso Bicolor

Method

• Make a batter with the water and starches. Meanwhile, heat the sunflower oil for frying in a small saucepan. Dip four Purple Shiso Leaves into the batter and then immediately into the hot oil. Cook until the batter is extremely crispy, drain on kitchen paper and season lightly with salt.
• Using the egg yolk, grapeseed oil and the remaining Shiso leaves, prepare the mayonnaise; add the Shiso vinegar, season with salt and transfer to a piping bag.
• Place the crispy leaf on a plate, dot the top with small dots of Shiso mayonnaise, cover with a few Shiso Bicolor leaves and serve.

Recipe: Pier Giorgio Parini