Tempura of radish, wasabi and nori

The addition of vodka to this tempura makes the crust super-crispy. The alcohol evaporates much faster than water, making the result that much crispier.

Tempura of radish, wasabi and nori

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radish, giant white



tempura flour






wasabi powder



nori sheets

Preparation method

  • Cut the radish into 2mm-thick slices, and then cut the slices into rectangles of 5x3cm.
  • With a scissors, cut the nori into rectangles of about the same size.
  • Mix the tempura flour with the vodka and wasabi powder to taste. Your batter should be the thickness of yoghurt. The vodka will make the fried batter super-crispy.
  • Place a square of radish and nori together, and, using kitchen tweezers, dip in the tempura batter.
  • Drop into the hot oil and fry until crispy and golden brown.
  • Allow to drain on paper towels and sprinkle with salt.

Serving suggestions

  • As a cocktail snack.
  • As part of an amuse-bouche, e.g. with black sesame mayonnaise and thinly sliced radish.
  • As a crunchy garnish in a composition with components of seaweed, mackerel, artichoke, or broccoli.

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