These mitsuba and green bean tempuras good as an appetizer or movie night snack. Fresh and refreshing mitsuba leaves and green beans coated with a light and crunchy tempura batter and serve with spicy sencha salt.
Making tempura is not hard, but it’s a bit tricky to get a perfect light and not oily tempura. If you are a newbie in making tempura this article from Saveur really helpful.
Mitsuba and Green Bean Tempura
- 10 mitsuba leaves
- 5 green beans, cut in half
- 50g all-purpose flour
- 1 tablespoon potato starch
- 100 ml of ice water
- 1/2 teaspoon baking soda
- salt and freshly ground pepper to taste
- oil for frying
- 1 teaspoon sencha tea leaves
- 1 teaspoon of sea salt
- 1/4 teaspoon chilli powder
- Sencha salt: pound sencha tea, chilli powder and sea salt with mortar and pestle until finely ground. Set aside
- Combine together flour, potato starch, black sesame seeds and baking soda in a bowl. Pour the ice water slowly into the flour mixture, mix the mixture with the chopsticks while pouring the water. Do not over mix and leave some lumps in the batter.
- Heat up oil in a frying pan until it reaches 170 c. Dip one mitsuba leaf and 2 slices green beans quickly into tempura batter, then lay them quickly in the oil, don’t overcrowd the pan. Deep fry for about 30 seconds, until the batter turns golden brown. Remove the tempura from the oil, and place them on a paper towel to drain.
- Serve mitsuba and green bean tempura with sencha salt.