I prefer to use artichokes in this recipe but sweet potato, broccoli and cauliflower all work well too.
Serves 4
• 300 g (10 oz) rice flour
• 1 level teaspoon salt
• 1 egg
• 700 ml (11/4 pints) light beer or sparkling water
• 4 violet artichokes
• 100 g (31/2 oz) samphire
• 100 g (31/2 oz) courgettes
• Vegetable oil, for frying
• 100 ml (31/2 fl oz) milk
• 100 ml (31/2 fl oz) soy sauce
• 1 tablespoon chopped fresh coriander
• 2 limes, quartered
Method
1. In a large bowl, mix together 225 g (71/2 oz) of the rice flour, the salt and egg, and then add the beer or water, a little at a time, until the batter is smooth and lump-free. Leave the batter in the fridge for 20-25 minutes.
2. Trim and quarter the artichokes and remove the tough middle parts. Thoroughly rinse, drain and dry the samphire. Trim and cut the courgettes into chunky strips.
3. Heat the oil in a deep, heavy-based pan to 170 C (340 F). Dip the vegetables into the mix, coat them in the remaining rice flour and then dip the vegetables into the batter, making sure they are completely covered. Fry the vegetables in batches for 2-3 minutes until golden.
4. Mix together the soy sauce, 2 tablespoons still water and coriander, and spoon into a ramekin as a dipping sauce. Serve the tempura with the sauce and a squeeze of lime.
Zilli Know-How
You can use normal flour for this recipe but rice flour makes the tempura crisper.
Once described as the poor man's asparagus, samphire is a wild coastal plant which is fast becoming a 'trendy' garnish in many top restaurants. That said, it is a fantastic vegetable in its own right and can be made into a wonderful pickled vegetable.
Violet artichokes, also called French artichokes, are easy to cook with as they have no spines and no hairy choke
