serves
2
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Luscious Leaves
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 2-3 litres sunflower oil, for deep-frying
- 4 branches salt bush
- flaked salt, to season
- 1 lemon cheek, to serve
Tempura batter
- 2 cups glutinous rice flour (or Japanese tempura flour)
- 1½-2 cups vegetable stock, chilled
Warrigal greens chimichurri
- ½ cup coriander leaves
- ¼ cup parsley leaves
- 1½ tbsp oregano leaves
- 1 long red chilli
- 1 cup roughly chopped warrigal greens
- 2 tsp minced garlic
- ¼ cup red wine vinegar
- ½ cup olive oil
Instructions
- To make the warrigal greens chimichurri, finely chop the herbs and chilli, then combine in a medium bowl with the remaining chimichurri ingredients. Mix well and set aside.
- To make the tempura batter, add the rice (or tempura) flour to a large bowl, then pour over the cold vegetable stock. Whisk together with chopsticks to form a lumpy batter (see Note).
- Heat enough sunflower oil in a heavy-based saucepan to deep fry at 180˚C. Submerge the saltbush into the tempura batter to cover all the leaves, then shake off excess oil and deep fry for 1 minute, or until golden. Transfer to a plate lined with paper towel and sprinkle with sea salt. Repeat with the remaining saltbush.
- Serve the tempura saltbush with the lemon cheek and the warrigal greens chimichurri.
Note
• In accordance with tradition, tempura batter should be handled with minimal effort. Simply combine the liquid ingredients with the flour using chopsticks (or a fork!) and avoid using a balloon whisk. Embrace any remaining lumps as they contribute to the desired crispiness. Remember to keep the batter consistently cold and fresh for optimal results.
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
Luscious Leaves
