Limp Lettuce Soup
Lettuce that has gone limp can still be put to use, and it is magically transformed in this rich, sophisticated soup.
Broccoli stem tempura
Save those broccoli stalks and stems and make a delicious and super simple tempura - perfect as a starter or to have with your main meal.
Plus you can use this easy tempura batter to coat any other vege!
Thank you Misfit Garden for this recipe.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
For the tempura batter
- 200g Plain Flour
- 100g Cornflour
- 250 Cold Fizzy Water (Soda Water)
Method
- Pop some oil into a deep frying pan or saucepan. The oil should come up to between your first and second knuckle (TEST THIS DEPTH WHEN THE OIL IS COLD AYE?!)
- Chop your broccoli stem into long thin strips. Not too thin though, as you still want some bite and don’t want them to burn.
- Mix all your batter ingredients in a bowl. Whisk until combined and pop your veggie stems into the batter until well coated.
- Fry in the oil for around 45 seconds, or till golden brown in colour
- Remove from the oil and pop onto a plate lined with kitchen towel (this will help absorb any excess oil) Before transferring to your serving plate, season your tempura with some salt.
- Voila! Enjoy with your favourite Asian style dipping sauce (we’re big fans of sweet chili sauce mixed with soy sauce)