Sea lettuce tempura

Just like dulse, nori, and wakami, sea lettuce is a seaweed. Sea lettuce has the same salty flavour as other seaweeds and algae and is perfect to use for a tempura.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Sea lettuce tempura

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sea lettuce 


tempura flour 

As needed: 



Preparation method

  • Rinse the sea lettuce thoroughly and carefully pat dry the leaves. 
  • Use the flour and water to make a thin tempura batter. 
  • Coat the sea lettuce with the batter and deep-fry in oil at 180°C until crispy.
  • Allow to drain on kitchen towel and serve immediately.

Serving suggestions

  • As a snack or amuse-bouche served with sesame seed crème. 
  • As a component in a composition with avocado, wasabi, and cucumber. 

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