| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 490 | 27g | 5g | 52g |
| sugars | fibre | protein | salt |
| 20g | 6g | 10g | 2.3g |
Delightful, delicious, and jam-packed with powerful ingredients – that’s how I would describe this delectable Badderlocks Tempura. As a proud Boston native with a strong Irish lineage, nothing thrills me more than merging tradition with innovation, and this recipe exemplifies just that sentiment.
Despite the change in geography, I grew up relishing the seafood platter of New England, never missing a chance to taste the traditional staples of Irish cuisine. Now, as an ardent food lover and a proud carrier of my family’s recipes, I see food as a melting pot of cultures, bursting with flavors that have an incredible story to tell.
Backstory of Badderlocks Tempura
Much like myself, this recipe has traveled all the way from Ireland, inspired by the traditional Badderlocks soup I used to cherish at my grandparents’ house. Often hidden in the shadows of the more glamorous sushi or well-known salads, the Badderlocks or Alaria seaweed has a unique umami flavor profile that’s difficult to forget, and its usage in Tempura is what makes this dish so close to my heart.
It’s not just nostalgia but also the uniqueness of the ingredients that endear it to me. The combination of exotic fruits, like kiwi, mango, and pineapple, with versatile Badderlocks gives the Tempura an unexpected burst of flavors. Hued in golden crunchiness, dusted with powdered sugar, it’s visually akin to Japanese Tempura Sushi.
A Recipe of Health and Taste
What excites me even more about this Badderlocks Tempura is its list of health benefits. The Badderlocks seaweed is known to be rich in iodine, calcium, and iron, making it a powerhouse of nutrition. Pineapples, mangoes, and kiwis, loaded with vitamins A, C, and numerous antioxidants, bring many health benefits to the table, making this a dish that not only fills you up but also fuels your body.
This Tempura is light yet distinctively flavorful. You could pair it with a simple Miso Soup or let it take center stage as a main dish, with just a bowl of grilled rice balls on the side.
To me, cooking is not just about creating meals. It’s a form of expressiveness, a tradition that binds us to our roots and lets us explore new horizons. This Badderlocks Tempura embodies that very notion, combining elements from two diverse cultures into a delicious melody of flavors. Now, as a father, my joy doubles as I get to share this culinary legacy with my baby boy, making this dish even more special.
What You’ll Need
- 1 cup All-purpose flour
- 1 cup Ice-cold sparkling water
- 1 Large egg
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 cups Badderlocks, washed and drained
- 1 cup Kiwi, thinly sliced
- 1 cup Mango, thinly sliced
- 1 cup Pineapple, thinly sliced
- 6 cups Vegetable oil, for frying
- 1 cup Powdered sugar, for dusting
Method
Step One
In a large mixing bowl, combine the all-purpose flour, baking soda and salt. Stir well to combine.
Step Two
Push the dry ingredients to the sides of the bowl, creating a well in the middle. Crack the large egg into the well and pour in the ice-cold sparkling water.
Step Three
Using a whisk, carefully mix the ingredients together until you get a smooth yet slightly lumpy batter. Be careful not to overmix, as this can make the tempura batter tough.
Step Four
Add the badderlocks (seaweed) into the batter, stirring gently to ensure they are well coated.
Step Five
Heat the 6 cups of vegetable oil in a deep fryer or large, heavy bottomed pot over medium heat. You’ll know the oil is hot enough when a small droplet of batter sizzles and rises to the top right after it’s dropped in.
Step Six
Using a pair of tongs or slotted spoon, carefully lower the battered badderlocks into the hot oil. Fry until the pieces turn a light golden brown, this should take about 2 to 3 minutes.
Step Seven
Remove the tempura from the oil using the tongs or slotted spoon, allowing the excess oil to drip off. Place the tempura on a wire rack over a baking sheet or paper towels to drain.
Step Eight
Repeat the frying process with the rest of the battered badderlocks. Make sure to give the oil a minute to reheat between batches.
Step Nine
Slice the kiwi, mango and pineapple thinly and serve alongside batteredlocks tempura.
Step Ten
Sprinkle powdered sugar generously over the tempura for a fresh, sweet final touch.
Step Eleven
Serve the badderlocks tempura immediately for the best flavor and texture. Enjoy this unique mix of salty-sweet flavors!
