Tempura Parsnip with Toasted Anise Salt

Ingredients:

TEMPURA BATTER

• ½ cup plain flour, sifted

• ½ cup cornflour

• 1 tsp table salt

• 1 tsp baking powder

• ½ lemon, juiced

• 150ml iced soda water

ANISE SALT

• 5 star anise, toasted

• 2 Tbsp black sesame seeds, toasted

• ¼ cup sea salt flakes

THE REST

• 4 parsnips, peeled and cut into 6 wedges

• 160ml Barker’s Professional Spiced Plum Sauce

Method:

TEMPURA BATTER

1. Place the flour, cornflour, salt and baking powder into a mixing bowl. Make a well, add in the lemon juice and the soda water and gradually bring together, mixing until only little lumps are left in the batter.

ANISE SALT

1. In a spice grinder whizz together the star anise, sesame seeds and salt.

THE REST

1. Pre-cook the parsnip In boiling, salted water until only just cooked through. Drain well and pat dry with absorbent paper.

2. Heat a deep fryer with clean vegetable oil to 185°C. Dip the parsnips in the batter, allowing the batter to run off prior to adding them to the fryer to crispen.

3. Line a bowl with absorbent paper, add the parsnip and season whilst hot with the anise salt and Barker’s Professional Spiced Plum Sauce.

HANDY HINT:

These are lovely served in paper cones or a bamboo steamer pan lined with Chinese newspaper.

This Recipe Uses: