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Tempura Grapes and Purslane by Chef Richie Nakano

Tempura Grapes and Purslane by Chef Richie Nakano


4 cups Purslane (a succulent plant that can be found at your local farmers market)
4 cups red seedless grapes
4 eggs
4 quarts rice oil
4 cups beer poured over ice
2 cups all purpose flour
1 cup cornstarch
1 cup potato starch
  2 tablespoons baking powder

Cooking Instructions

Heat rice oil in a large pot to 375 degrees F.

Combine eggs, beer and ice, flour, cornstarch, potato starch, and baking powder in a bowl and stir to combine, but do not over stir. If over stirred it will look gummy, like dough, and the bubbles from the beer will be gone.

Pass the batter through a strainer to remove ice, then store in the fridge to keep cold.

Coat purslane and grapes in batter and fry in rice oil for approximately 2-3 minutes or until golden.

Drain on wire rack.

Season with salt.

Makes 4 servings.

Recipe and image used with permission and courtesy of Wusthof. All rights reserved. Recipe by Chef Richie Nakano, chef and owner of Hapa Ramen, San Francisco, CA.

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