Tempura Brussel Sprout Salad

• porsjoner: 4 servings

Ingredienser

neutral oil

1 pound (450 g) Brussels sprouts, trimmed and halved if large or left whole if small

5 ounces (150 g) salad greens

2 avocados, sliced into wedges

9 ounces (250 g) cherry tomatoes, halved

1 tablespoon toasted sesame seeds (white or black) handful of cilantro leaves toasted sesame oil, to serve

sea salt and black pepper

For the Tempura batter

1 large egg / cup (160 ml) ice-cold water

8½ tablespoons (85 g) rice flour

7½ tablespoons (60 g) cornstarch

½ teaspoon sea salt

For the Dressing

¼ cup (60 ml) mirin

½ cup (120 ml) Vegan Dashi (see page 360) or vegetable stock

4 teaspoons soy sauce or tamari

4 teaspoons sugar

Fremgangsmåte

To make the tempura batter, whisk the egg and water together in a bowl.

Add the rice flour, cornstarch and salt and whisk until smooth.

Place in the fridge to chill while you prepare the vegetables.

Line a plate with paper towel.

Pour enough oil into a small, deep saucepan to come about 1 inch (2.5 cm) up the side, then set over high heat. Test if the oil is ready by inserting a wooden skewer or spoon into the oil; if it sizzles, the oil is ready.

Whisk the batter every now and then to ensure it remains well mixed (the rice flour has a tendency to settle at the bottom).

Dunk the Brussels sprouts into the batter and lift them out, letting any excess batter drip off.

Carefully add the sprouts to the oil, taking care not to overcrowd the pan, and cook for 2-3 minutes, turning once or twice, until crispy and turning golden.

Continually watch the heat of the oil, turning it down if the sprouts brown too quickly-I find it best cooked over medium heat.

Using a slotted spoon or spider ladle, fish the sprouts out of the oil, including any crispy bits, and place them on the paper towel to drain.

To make the dressing, heat a small saucepan over medium-high heat, add the mirin and let it come to a boil and bubble for 30 seconds (this allows the alcohol to evaporate).

Add the dashi or stock, soy sauce or tamari and sugar and stir until the sugar is dissolved.

Turn off the heat and set aside to cool.

To serve, place the salad greens on a platter or plate. Top with the tempura Brussels sprouts, avocado and tomato, and scatter with the sesame seeds and cilantro leaves. Spoon the dressing over the top and finish with a drizzle of toasted sesame oil and some sea salt and black pepper.

Notes: Tempura is always best eaten immediately. Don't add the dressing until ready to serve. Leftover tempura can be kept in an airtight container in the fridge for 1-2 days and reheated in the oven.

Notater

From: ‘Tenderheart’ by Hetty Lui McKinnon