Tempura saltbush and warrigal greens chimichurri

Ingredients

• 2-3 litres sunflower oil, for deep-frying
• 4 branches salt bush
• flaked salt, to season
• 1 lemon cheek, to serve

Tempura batter

• 2 cups glutinous rice flour (or Japanese tempura flour)
• 1½-2 cups vegetable stock, chilled

Warrigal greens chimichurri

• ½ cup coriander leaves
• ¼ cup parsley leaves
• 1½ tbsp oregano leaves
• 1 long red chilli
• 1 cup roughly chopped warrigal greens
• 2 tsp minced garlic
• ¼ cup red wine vinegar
• ½ cup olive oil

Instructions

1. To make the warrigal greens chimichurri, finely chop the herbs and chilli, then combine in a medium bowl with the remaining chimichurri ingredients. Mix well and set aside.
2. To make the tempura batter, add the rice (or tempura) flour to a large bowl, then pour over the cold vegetable stock. Whisk together with chopsticks to form a lumpy batter (see Note).
3. Heat enough sunflower oil in a heavy-based saucepan to deep fry at 180˚C. Submerge the saltbush into the tempura batter to cover all the leaves, then shake off excess oil and deep fry for 1 minute, or until golden. Transfer to a plate lined with paper towel and sprinkle with sea salt. Repeat with the remaining saltbush.
4. Serve the tempura saltbush with the lemon cheek and the warrigal greens chimichurri.

Note

• In accordance with tradition, tempura batter should be handled with minimal effort. Simply combine the liquid ingredients with the flour using chopsticks (or a fork!) and avoid using a balloon whisk. Embrace any remaining lumps as they contribute to the desired crispiness. Remember to keep the batter consistently cold and fresh for optimal results.

Photography by Jiwon Kim.

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