It’s springtime in Melbourne. At a local green grocer, I saw fresh Broad Beans that were quite large, and I couldn’t resist buying them. I often use fresh Broad Beans for salads and pasta dishes, but today I made them into Tempura. It takes time to prepare Broad Beans, but I enjoy doing that because it’s a springtime thing. And it can be a family activity. The amount of Tempura batter should be enough for up to 100g peeled Broad Beans. If you cooked more, make more batter.
80 to 100g peeled Broad Beans *choose large ones
1 to 2 teaspoons Plain Flour
Oil for frying
Fine Salt & Pepper, Ground Chilli, Curry Powder, OR your favourite spice
2 tablespoons Plain Flour
1 tablespoon Potato Starch OR Corn Starch
1/4 teaspoon Garlic Powder *optional
1 pinch Fine Salt
3 tablespoons Cold Water
- Remove Broad Beans from pods and remove skins. Sprinkle with Plain Flour and lightly coat them.
- Heat 4-5cm deep Oil in a large saucepan to 170 to 180℃.
- Make the Batter by mixing all the ingredients in a bowl.
- Add Broad Beans to the batter to coat and place them in the Oil one at a time. Do not cook too many at a time. Fry until batter is crispy and golden. Transfer to paper towel.
- Serve with Salt & Pepper, Ground Chilli, Curry Powder, OR your favourite spice. Today I served with Salt & Curry Powder.
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