| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 421 | 22g | 4g | 38g |
| sugars | fibre | protein | salt |
| 16g | 4g | 15g | 1.25g |
Picture yourself walking along a beach, the ocean breeze in your hair, as you scoop up handfuls of vibrant green seaweed. This is the experience I aim to recreate in every bite of my Green Laver Tempura. Inspired by the classic Italian-American comfort foods of my upbringing—think heaping bowls of spaghetti and simmering pots of meatballs—I’ve embarked on a journey to bring the joy of family traditions to every plate.
This particular recipe, while a departure from my more traditional Italian dishes, carries the same spirit of homely comfort. I picked it up during one of my many hikes, where I often find inspiration from the natural world around me. Now, it’s one of my favorites. I think of it as a homage to my grandparents, a way to carry their culinary traditions into new, innovative flavors and textures. And let me tell you, biting into these crispy, golden bites of green laver, you’ll be hooked too.
The Health Benefits of Green Laver
Now, Green Laver Tempura isn’t just about taste; it’s an incredibly healthy dish as well, rich in vitamins and minerals. Seaweed, or as the Japanese call it, Nori, is a powerhouse of nutrients. It’s packed with iodine, iron, vitamins A and C, and is a good source of protein too. If you are looking for a guilt-free snack that is also mouth-wateringly delicious, look no further!
Beyond just the seaweed, the vibrant display of fruits – mangoes, kiwis, bananas, blueberries, strawberries, and raspberries – that accompany the tempura add vital antioxidants to your diet. Fruits make for great sides but also work wonderfully in a dessert to round off your meal. And honestly, who can resist the colorful beauty of a well-arranged fruit platter?
Pairing Ideas for Green Laver Tempura
This might be a bit surprising, but one dish that pairs extraordinarily well with Green Laver Tempura is spaghetti aglio e olio. The robust garlic and pepper flake flavors of the spaghetti, plus a squeeze of lemon juice, balance out the crispiness of the tempura, creating an unexpected harmony of textures and flavors in your mouth.
Another great pairing is a hearty Greek salad, with a tangy vinaigrette accentuating the deep-fried, savory dog whistle of the tempura. Trust me, it’s a marriage made in culinary heaven.
Want to know the best part about this recipe? It’s delightfully simple to prepare at home. When cooking, I love cranking up my favorite Frank Sinatra tunes, pour myself a glass of red, and immersing myself in the process—something my Italian roots will always cling on to. For those interested in giving Green Laver Tempura a go in their kitchen, here’s a step-by-step guide to help you nail the art of tempura.
So, compliment your next meal with the crunch of my Green Laver Tempura. From my family traditions to your tables, it’s a sensory experience not to be missed.
What You’ll Need
- 1 cup of all-purpose flour
- 1 egg yolk
- 1 1/2 cups of iced water
- 1/2 pound of green laver (seaweed)
- 2 cups of vegetable oil for deep frying
- 1 cup of tempura dipping sauce
- 2 mangoes, peeled and sliced
- 1 cup of strawberries, hulled and sliced
- 2 kiwis, peeled and sliced
- 1/2 cup of blueberries
- 1/2 cup of raspberries
- 1 banana, peeled and sliced
Method
Step One
Begin by preparing the tempura batter. In a large bowl, whisk together 1 cup of all-purpose flour, 1 egg yolk, and 1 1/2 cups of iced water. Stir until the mixture forms a smooth batter. Set this aside for a few moments to rest.
Step Two
Meanwhile, heat up the 2 cups of vegetable oil in a deep fryer or a large, heavy pot. The oil should reach a temperature of approximately 375 degrees Fahrenheit for optimal frying.
Step Three
While the oil is heating, prepare the green laver (seaweed) by cutting it into bite-sized pieces. Dip each piece into the tempura batter prepared in step one, ensuring each piece is fully coated.
Step Four
Once the oil is hot enough, carefully drop the batter-coated green laver into the oil. Fry until the tempura is golden and crispy. This should take about 1-2 minutes. Do this in batches if necessary, but do not overfill the fryer as this may lower the oil’s temperature.
Step Five
When the green laver tempura is done, use a slotted spoon to remove it from the oil. Drain on kitchen paper to remove excess oil.
Step Six
Prepare the fruits by peeling and slicing the mangoes, kiwis and banana. Hull and slice the strawberries. Wash the blueberries and raspberries and set everything aside.
Step Seven
Serve the hot green laver tempura with the tempura dipping sauce on the side. Pair it with the prepared fruit for a deliciously balanced meal. Enjoy your Green Laver Tempura!
