velvet horn tempura
- 2 large handfuls of Velvet Horn (sponge weed)
- 1 cup/ 120g all-purpose flour, sifted
- 1 large egg
- 1 cup/240ml ice cold water
- Ice cubes for chilling the water
- Vegetable oil (for frying)
First soak the Velvet Horn seaweed in fresh water to remove salt residue and any sand or grit from the seaweed.
Heat the oil for deep frying before you begin to make the tempura batter to ensure the oil is hot enough for frying. If you are not using a deep fryer, heat up the bottom of a frying pan with a large glug of vegetable oil in advance of preparing the batter.
For the Tempura Batter
Ice your water to make sure the water is nice and cold (this makes for a crispier tempura).
Sift the flour into a bowl and set aside.
In a large mixing bowl gently beat the egg to the point where the egg yolk and egg white are just about mixed together.
Add 1 cup/240ml of the ice water to the egg mixture.
Add the sifted flour into the large mixing bowl on top of the egg and ice water and mix together with a chopstick or a fork so as not to overmix the batter.
The mixture is now ready to use.
To make the Velvet Horn Tempura
Strain the Velvet Horn and pat dry with paper towels or a clean tea towel to remove any excess moisture.
Add the Velvet Horn seaweed to the tempura batter and coat the seaweed well.
Using a slotted spoon or tongs, carefully add the battered Velvet Horn to the hot oil and allow to fry until golden brown.
Remove the finished Velvet Horn Tempura with a different set of tongs or slotted spoon and repeat until all of the Velvet Horns are fried.
Serve with a garlic mayonnaise or a soy sauce, brown rice vinegar and honey dip, depending on what your preference is today. :)