Tempura Sansho Leaves
Ingredients
- Tempura batter
- Sparkling water
- Sansho Leaves
Method
- Make tempura batter with sparkling water
- Pass the Sansho Leaves through the batter
- Let them drip off to the side of the bowl
- Deep fry at 180 degrees until crispy
- Gives subtle pepper and citrus notes with a crispy bite
Combination
- Serve with raw fish, spring rolls, seafood, shellfish and hot/cold entrees with Asian notes.
Recipe: Eric Miete
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