Tempura Parsnip with Toasted Anise Salt

Serves 4


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


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

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

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.

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

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

parsnip chips

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