
Tempura Salsify with Spicy Dipping Sauce
PREP TIME: 20mins
COOKING TIME: 20mins
October is such a inspiring month in Cape Town with the abundance of spring vegetables in my weekly vegetable boxes and this week was no exception.
I developed a recipe for Meuse farms relaunch of their vegetable bags and I was intrigued by the inclusion of the knobbly root, salsify. For the bag I created a quick and easy fritter recipe using salsify and while researching some recipes came across an interesting tempura recipe.
I love anything tempura, who doesn’t? This is my box standard versatile tempura batter which I use for anything from radishes to courgette flowers.
The sweet chilli sauce is a revelation and I am thinking of ways that I can generously dip things into it. It makes quite a small portion so feel free to double or triple the recipe as it will keep for ages.
Seasonal Swaps: You can use any veggies here really, if you are using roots, simmer for 5 minutes, drain well and then coat and fry. Softer veggies like cauliflower and courgettes doesn’t need pre-cooking.
Ingredients:
- 300g salsify roots
- sunflower oil for frying
- garnish: coriander leaves, chopped spring onions and black sesame seeds
Batter
- 75g self-raising flour
- 75g cornflour
- 250ml fridge cold sparkling water
Spicy Dipping Sauce
- 1 large red chilli, very finely diced
- 2 tablespoons castor sugar
- 1 garlic clove, minced
- 1 tablespoon grated ginger
- 100ml apple cider vinegar
- 2 tablespoons water
Method:
- Scrub the salsify in water until the water runs clear and all the dirt is removed. Boil in salted water for 5 minutes, drain and peel. Cut in bitesized batons. I like to keep the shapes natural.
- For the dipping sauce, add all the ingredients to a small saucepan on a low heat until the sugar dissolved and you can’t see any sugar granules. Increase the heat and simmer until the sauce feel syrupy, about 5 minutes. You can take a little sauce between your finger tips and if it feels like ‘vaseline’ the sauce is ready. Cool
- Heat about 10cm of oil in a saucepan, ideally to 180c, you will know your oil is ready when a piece of bread sizzles immediately when you add it to the oil.
- Whisk the batter ingredients together, you might need more water, the consistency what we are looking for is double thick cream.
- When you are ready to serve, dip each salsify baton in the batter and fry gently, turning a few times, until golden and puffy, drain on some kitchen paper. Repeat until all the salsify is cooked.
- To serve, add the tempura to a pretty plate along with the dipping sauce, scatter over some coriander and black sesame seeds if you have some. Enjoy!