| Prep: 15 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 15g | 10g | 15g |
| sugars | fibre | protein | salt |
| 3g | 2g | 7g | 0.5g |
There’s a whimsical charm about digging into the recipe of Shiso Tempura: Deep-fried crispy Shiso leaves that tugs at my heartstrings. A recipe that beautifully marries my love for the deep-fried Southern traditions and a balanced, healthy lifestyle. What’s not to love about these crispy, light-as-air delights sprinkled with powdered sugar and paired with slices of fresh, tangy strawberries and lusciously ripe kiwis – a fruit-based recipe that doesn’t compromise on flavor or dietary watchfulness.
Navigating Southern and Japanese delicacies
Creating Shiso Tempura takes me back to my Southern roots while letting me explore culinary wonders from far-off Japan. Deep-frying is in my DNA, whether making a perfect skillet of fried chicken, brewing a batch of melt-in-your-mouth biscuits, or simmering up my grandma’s catfish stew over a lazy coastal afternoon. This recipe, to me, feels like a seamless, exciting blend of Japanese authenticity and Southern comfort food.
While it might seem an odd comparison, the process reminds me of making aunt June’s apple fritters – a sweet, deep-fried Southern classic – with the significant difference being the hero ingredient, Shiso leaves replacing the tart apple slices. The experience is both nostalgic and exotic, which is what I love about adventures in the kitchen.
Why Shiso, you ask?
Shiso leaves, also known as Perilla leaves, are a staple in Japanese cuisine, not just for their unique flavor but also for their numerous health benefits. They are rich in calcium, iron, and vitamin C. They possess antioxidant, anti-inflammatory, and even anti-cancer properties, making them a superfood in their own right. The recipe of Shiso Tempura: Deep-fried crispy Shiso leaves enables indulgence of crispy, deep-fried goodness without the guilt usually associated with such food.
What also excites me is how versatile this recipe can be. It can work as a lovely appetizer for a sushi night or even as a unique, health-conscious dessert – garnished with powdered sugar and served alongside a bowl of matcha ice cream perhaps? Nonetheless, like all good things, it goes best with a Netflix binge and a couch all to yourself – because the best thing about Shiso Tempura is that it’s generously forgiving and incredibly irresistible.
If you’re seeking a similar culinary thrill, here’s a link to a terrific Shiso juice recipe that’s a wonderful complement to this dish. Whether for a relaxed weekend brunch or a casual weekday dinner, remember, cooking is an act of love and creation, and like all art forms, calls for a bit of playfulness. So go on, wander into the unknown, and enjoy the ride with Shiso Tempura!
What You’ll Need
- 24 Shiso leaves
- 1 cup All-purpose flour
- 1 cup Cold water
- 1/2 cup Baking soda or Club soda
- 2 cups Vegetable oil for deep frying
- 6 Fresh strawberry slices, for serving
- 6 Fresh kiwi slices, for serving
- Powdered sugar, for dusting
Method
Step One
First, prepare your shiso leaves by washing and drying them thoroughly. Make sure there is no water left on the leaves as this can cause the oil to splatter when frying.
Step Two
In a bowl, mix together your all-purpose flour, cold water, and baking or club soda. Stir until it forms a batter – it should have a relatively thin consistency.
Step Three
Heat the vegetable oil in a deep pan or pot over a medium-high heat. You want the oil to be about 180°C or 350°F. Use a thermometer to check the temperature if possible.
Step Four
Once the oil is hot enough, take a leaf and dip it into the batter, making sure it is fully covered. Then, carefully drop the leaf into the oil. Fry the leaves for about 2-4 minutes, or until they are lightly golden and crispy.
Step Five
Repeat with the remaining leaves, making sure not to overcrowd the pan as this will decrease the temperature of the oil and the leaves will not become crispy.
Step Six
Once the leaves are done, remove them with a slotted spoon and let them drain on a wire rack or paper towel.
Step Seven
To serve, arrange the shiso leaves on a platter, and garnish with fresh strawberry and kiwi slices. A light dusting of powdered sugar adds a final touch of sweetness.
