Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Rocket tempura

Serves 4 as a nibble or garnish

Ingredients

24 large rocket leaves
175g/6 oz plain flour
110g/4 oz corn flour
1 egg
Approx. 250 ml/8 oz fizzy water, chilled
Salt
Sunflower oil for frying

Method

• Half fill a pan with the oil and put on to heat.
• Mix the corn flour, flour, salt, and egg together. Add the water little by little stirring all the time to avoid lumps. The thicker the batter the thicker the flowers will turn out to be. For a thinner batter, add more water. This batter does not need to rest and should be used at once.
• Make sure that the rocket is free of any insects, but do not wash it.
• Coat the leaves in the batter and then drop into the hot oil taking care not to add too many at a time as the oil will cool down. Remove and drain on kitchen towel. Repeat until all of the rocket has been cooked.
• Serve at once with chilli jam, some fresh lemon juice or soy sauce.

N.B. This batter is very good for also deep frying vegetables and courgette flowers.