Gastronomixs

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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

10 

leaves 

sea lettuce 

100 

tempura flour 

As needed: 

 

water 

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. 

Previous page