Broad Beans Tempura

Name: Broad Beans Tempura
Yield: 2 Servings
Cuisine: British
Ingredients: 80-100 g peeled Broad Beans *choose large ones; 1-2 teaspoons Plain Flour; Oil for frying; Fine Salt & Pepper, Ground Chilli, Curry Powder, OR your favourite spice; 2 tablespoons Plain Flour; 1 tablespoon Potato Starch OR Corn Starch; 1/4 teaspoon Garlic Powder *optional; 1 pinch Fine Salt; 3 tablespoons Cold Water

Hiroko Liston @hirokoliston

Melbourne, Australia

It’s springtime in Melbourne. At a local green grocer, I saw fresh Broad Beans that were quite large, and I couldn’t resist buying them. I often use fresh Broad Beans for salads and pasta dishes, but today I made them into Tempura. It takes time to prepare Broad Beans, but I enjoy doing that because it’s a springtime thing. And it can be a family activity. The amount of Tempura batter should be enough for up to 100g peeled Broad Beans. If you cooked more, make more batter.

Hiroko Liston @hirokoliston

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Ingredients

2 Servings

80-100 gpeeled Broad Beans *choose large ones
1-2 teaspoonsPlain Flour
Oil for frying
Fine Salt & Pepper, Ground Chilli, Curry Powder, OR your favourite spice
Batter
2 tablespoonsPlain Flour
1 tablespoonPotato Starch OR Corn Starch
1/4 teaspoonGarlic Powder *optional
1 pinchFine Salt
3 tablespoonsCold Water

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Steps

1

Remove Broad Beans from pods and remove skins. Sprinkle with Plain Flour and lightly coat them.
2

Heat 4-5cm deep Oil in a large saucepan to 170 to 180℃.
3

Make the Batter by mixing all the ingredients in a bowl.
4

Add Broad Beans to the batter to coat and place them in the Oil one at a time. Do not cook too many at a time. Fry until batter is crispy and golden. Transfer to paper towel.
5

Serve with Salt & Pepper, Curry Powder, Ground Chilli, OR your favourite spice. Today I served with Salt & Curry Powder.