TEMPURA
FROM GARDEN TO FRY POT THIS SPONTANEOUS SPRING KITCHEN EXPERIMENT IS MORE ART PROJECT THAN COOKING….ALTHOUGH THE END RESULT IS A SNACK DELIGHT! MOST EDIBLE….SOME SCULPTURAL…..THE LOOKS LIKE CREATURES FROM THE DEPTHS OF THE SEA.
MUSHROOMS, SNOW PEAS, SNAP PEAS, PEA SPROUTS, SCALLIONS, CHIVE FLOWERS, ARTICHOKE, RADISH SPROUTS, BEET GREEN, RED RUSSIAN KALE, CHARD LEAF, BABY PAC CHOI, FENNEL, ASPARAGUS, CALENDULA FLOWER, SPLIT LEEKS, BROCCOLINI, CAULIFLOWER, SPINACH, AND QUAIL EGGS
MIX UP THE BATTER, HEAT UP THE PEANUT OIL IN A WOK OR POT, BATTER UP YOUR VEGGIES AND THINGS, FRY FRY FRY, DIP IN SOY SAUCE AND ENJOY!
