- 10
Ingredients
- For the tempura batter:
- 3/4 cup plain flour
- 1/2 cup water
- 1 tsp dried yeast
- salt
- To finish:
- 10 dense sprigs of acacia flowers
- 11/4 cup 0.4º olive oil
- salt
Preparation
Step 1
For the tempura batter:
1. Dissolve the yeast in cold water.
2. Add the flour, salt and sugar and work until you get a thin, creamy batter.
3. Cover with cling film and keep in the fridge for at least 6 hours.
4. Stir the mixture before using it.
Final Steps & Preparation:
1. Heat the 0.4º over a medium heat (275ºF).
2. Dip the sprigs of acacia blossom in the tempura batter, drain off any surplus batter, handling it very carefully. Carefully separate the blossom so that it returns to its initial volume and shape.
3. Plunge in hot oil and turn the sprigs over when they begin to turn golden brown (approximately 10 seconds). Leave for a further 5 seconds and then carefully remove them using a slotted spoon.
4. Dry on kitchen paper and season with salt while still hot.
5. Put on a dish and serve.