Here’s a photo… The Missus wanted some Karei Karaage, so I made the most of the frying opportunity.
Most everyone I’ve made this for haven’t been able to figure it out. My Mom used to make it for me every once in a while, maybe as way of getting me to eat more greens??
It’s watercress!
And though I still love fresh watercress with the mayo-soy dip, deep frying watercress really brings the sweetness out of it. You’ll be surprised at the flavor. And as with all of my cooking it’s really simple and easy…..
Watercress Tempura
1 Egg
One half cup cornstarch
One half cup flour
Salt
1 bunch Watercress
Ice Water
1 – Beat egg and pour into a measuring cup. Add ice water so that the total liquid measures 3/4 cup. But liquid in frig or freezer(the colder, the more lacy and crisp the tempura)
2 – Combine cornstarch, flour, and 1 teaspoon salt in a bowl. Fold liquid into flour mixture, mix until the consistency of pancake batter, a few lumps do not matter, do not over m
ix. Chill batter in refrigerator until ready to use.
3 – Wash watercress and dry. When ready to use, chop watercress into 1 to 1 1/2 inch pieces and mix into batter until completely mixed.
4- Heat oil to 350 degrees.
5 – Form watercress into little balls and place into oil and fry.
6 – Remove from oil and drain. Lightly salt if desired. Serve with Tetsuyu(Tempura Dipping Sauce)
Remember to make the most of the frying opportunity!!!
