Can you guess what this is?

Here's a photo... The Missus wanted some Karei Karaage, so I made the most of the frying opportunity.

Most everyone I've made this for haven't been able to figure it out. My Mom used to make it for me every once in a while, maybe as way of getting me to eat more greens??

It's watercress!

And though I still love fresh watercress with the mayo-soy dip, deep frying watercress really brings the sweetness out of it. You'll be surprised at the flavor. And as with all of my cooking it's really simple and easy.....

Watercress Tempura

1 Egg
One half cup cornstarch
One half cup flour
Salt
1 bunch Watercress
Ice Water

1 - Beat egg and pour into a measuring cup. Add ice water so that the total liquid measures 3/4 cup. But liquid in frig or freezer(the colder, the more lacy and crisp the tempura)

2 - Combine cornstarch, flour, and 1 teaspoon salt in a bowl. Fold liquid into flour mixture, mix until the consistency of pancake batter, a few lumps do not matter, do not over mix. Chill batter in refrigerator until ready to use.

3 - Wash watercress and dry. When ready to use, chop watercress into 1 to 1 1/2 inch pieces and  mix into batter until completely mixed.

4- Heat oil to 350 degrees.

5 - Form watercress into little balls and place into oil and fry.

6 - Remove from oil and drain. Lightly salt if desired. Serve with Tetsuyu(Tempura Dipping Sauce)

Remember to make the most of the frying opportunity!!!

Comments

[Kat]

I've never had watercress tempura, but this and the shrimp look wonderful!

[nhbilly]

Everything taste better fried....

[daweekendfoodie]

Hi Kirk, A few years ago, we saw Sam Choy make this on his cooking show(it featured the Sumida Watercress farm) and ever since then, my wife makes this a couple times during the year...it depends upon watercress availability at the market. It tastes great when it's still hot. I believe this is the only way my daughter will eat watercress. We all love it!

[RONW]

my compliments to the chef.

[Rachel]

Wow looks yummy!!! I love watercress. Pity I am just lazy to deep fry and don't want to clean up the mess or know exactly how much oil is going into my meal ;)

It makes a pretty tempura too :)

[Kirk]

Hi Kat - Thanks....the shrimp isn't anything but panko shrimp. You may want to try the watercress.

Hi Billy - Doesn't it though?

Hi DWF - I googled that, and was shocked...looked almost the same as what my Mom made back in the 60's and 70's! I've found that the colder the batter, the longer the tempura will stay crisp.

Hi RONW - Awwww shucks...no big deal.

Hi Rachel - I like watercress tea sandwiches as well. Try out fresh watercress dipped into mayo with a bit of soy sauce.

[Reid]

Kirk,

I have never had watercress tempura, but I do like the parsley tempura at Nuuanu Okazuya. Have you tried it? I could probably eat a whole pan full of the stuff in one sitting because it is so light!

[Kirk]

Hi Reid - No I've never had that.....sounds really good. But than again, if it's fried.....