Broccoli & Radish Seaweed Tempura - Lofoten Seaweed

Recipe

Broccoli & Radish Seaweed Tempura

  • Appetisers
  • Sides
  • Snacks
  • Starters
  • Vegan
Cook 30 mins  Serves Serves 6

Tempura is a Japanese cooking technique where vegetables or seafood are coated in a light batter and quickly fried until crisp and airy. The batter itself can easily be adapted with different seasonings, making it a simple way to introduce extra flavour.

Here, Arctic Ocean Greens are mixed directly into the flour and cornflour, bringing a gentle umami character that pairs beautifully with the sweetness of broccoli and the peppery bite of radishes.

Best served straight hot with a dipping sauce, this is an easy sharing dish that feels a little special without being complicated.

Instructions

  1. Heat the vegetable oil in a deep-fat fryer or a large heavy-based saucepan (no more than half full) to 180°C. Take care when working with hot oil and never leave it unattended. 
  2. Meanwhile, prepare the tempura batter. In a bowl, whisk together the cornflour, plain flour and Arctic Ocean Greens. Slowly pour in the chilled sparkling water, whisking as you go until combined. Tempura batter made with cornflour can feel slightly unusual in texture at first, sometimes thickening as it rests, so give it a quick whisk every so often to keep it smooth and light. 
  3. Cut the broccoli into small florets, keeping the bite sized tops and trimming any thicker stalks. Wash the radishes and leave them whole. 
  4. If you don’t have a thermometer, you can test whether the oil is ready by dropping in a small spoonful of batter. If it immediately rises to the surface and begins to gently bubble and crisp, the oil is at the right temperature. If it sinks without much reaction, the oil needs a little longer. 
  5. Working piece by piece, dip the vegetables into the batter to coat evenly, then carefully lower them into the hot oil. Fry in small batches of 3–4 pieces at a time to avoid overcrowding the pan and dropping the oil temperature. 
  6. Cook for 2–4 minutes, until golden and crisp. Remove using a slotted spoon or tongs and transfer to a plate lined with paper towel to absorb any excess oil. 
  7. While still hot, sprinkle lightly with salt. 
  8. Serve immediately with your favourite dipping sauce, whether a simple sesame oil and soy sauce mix, sour cream, or some sweet chilli sauce. 

Products used in this recipe