Ingredients
For the tempura flowering sprouts
- 16 flowering sprouts
- 100g corn flour
- 150g plain flour
- 10g baking powder
- Cold sparkling water
For the blue cheese dip
- 120g blue cheese
- 100g crème fraîche
- 50g mayonnaise
- 50g double cream
Method
For the tempura batter
- Mix all the flours together.
- Adding the cold sparkling water and mixing until a paste has been formed.
- A good way to check if the batter is thick enough is too see if it coats your finger.
For the tempura flowering sprouts
- Clean off any excess outer leaves of the flowering sprouts.
- Make sure they have been washed and dried well.
- Taking the flower, dip into the tempura batter and then into the fryer which has been heated to 180⁰C and allow them to crisp up.
- Once they are nice and crispy, remove from the fryer and drain on some paper towel to get rid of any excess oil.
- Season with salt, garnish with red amaranth and serve with a blue cheese dip.
For the blue cheese dip
- Using the kitchen aid with the beater attachment, blend everything together until smooth.