For the second installment in this series -- about the delicious seafood my husband and I ate on the beach in Kenya during our honeymoon -- I present seaweed tempura. The seaweed at Kiwayu was almost translucent, and emerald green. During the day, it undulated gently under our toes as we swam in the crystal clear Indian Ocean -- at night, it served as an addictive bar snack, freckled with sesame seeds and encased in a light, crisp tempura shell.
This is my interpretation of the recipe the chef at Kiwayu kindly gave me.
Adapted from Kiwayu Safari Village
Serves 6 as an hors d'oeuvre
- 1 cup seaweed
- 1/3 cup plus 3 teaspoons all-purpose flour
- 2 tablespoons sesame seeds
- 5 ounces soda water
- Peanut oil, for frying
- Soy sauce (I prefer light), for serving
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