serves
2
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Homestyle Hacks
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- extra virgin olive oil, for deep-frying
- 1 egg (fridge cold)
- ⅓ cup ice-cold water
- ¾ cup plain flour
- pinch bicarbonate soda
- 1 bunch Old Man Saltbush, on stems
- salt, to season
To serve
- karkalla vinegar (see Note), chilli oil, lemon cheeks, mayonnaise (optional)
Instructions
1. Pour enough olive oil to deep-fry into a large, heavy-based saucepan, and heat to 170˚C.
2. While the oil is heating, make the tempura batter by combining the egg and ice water in a large mixing bowl, whisking together until light and fluffy. Add the flour and pinch of bicarb soda to the batter and whisk through. Do not over-mix the batter.
3. When ready to fry, dip the Old Man Saltbush stems into the tempura batter, then immediately place into the hot oil and fry until crispy. Remove from the oil and sprinkle with salt. Serve the crispy Old Man Saltbush with the Karkalla vinegar, chilli oil, lemon cheeks and mayonnaise for dipping (if you like!)
Note
- To make the Karkalla vinegar, you will need 1 small sprig Karkalla and 200 ml white wine vinegar. Place the Karkalla sprig in a pickling jar and pour over the vinegar. Seal the jar and allow the Karkalla to infuse in the vinegar.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Homestyle Hacks
