For 4 people
• 50 g / 1.7 oz fresh nettle sprouts (about 4 cm / 1.5 inches long)
• 3 spoonsful of flour
• 15-20 ml / 0.5-0.6 fl oz very cold water
• two ice cubes
For the sauce:
• 150 g / 5.3 fl oz white radish
• 2 spoonsful of apple vinegar
• 2 spoonsful of soy sauce
• 200 ml / 6.7 fl oz oil
Mix the water and flour into thin dough. Leave it in the fridge for half an hour. Softly grind the radish, add vinegar, soy sauce and salt. If the sauce is too strong, dilute it with water ccording to taste. The sauce should be mild with all the flavors balanced. Heat the frying oil as much as possible (a frying cooker maximum – 180°C / 356°F). Add an ice cube to the dough to ensure it stays at a low temperature. We work fast, to prevent the dough from thinning too much.
The secret of preparing tempura lies in the temperature difference – only then can crunchy bubbles emerge in the dough. Dip the nettle stalks in the dough and fry them. Only a moment is needed, less than when frying acacia blooms. Place them on a napkin to get rid of excess fat. Serve immediately with sauce.
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