Amanda & Merrill
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now
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J-Dizzle February 23, 2011
Hi Merrill, My grandma told me the secret to tempura - is the soda water! Thanks very much for the tempura seaweed recipe - went out at lunch time and bought the seaweed - will be a making it this evening! :o)
alexandsnakes February 21, 2011
Merrill, do you think it was wakame? Google has lots of images of it. By dried kind, do you mean like nori? Kombu, nori and wakame are commonly sold dried where I am... wakame rehydrates nicely and I sometimes make a salad out of it. It's got a reasonable chew, not very sweet green seaweed? I think the pressed sheets of nori would fall apart if they got soggy in the batter.
gluttonforlife February 20, 2011
This looks amazing. It reminds me a bit of a wonderfully addictive snack I had in Laos, called alternately "weed crackers" or "fried river weed." Do you think I could use rice flour?
See Sodium Girl's comment below re: rice flour -- unfortunately, I haven't tried it myself. And so interesting to hear about the Laotian version!
Sagegreen February 20, 2011
Man would I like to go to that snackbar! Thanks for this recipe.
alexandsnakes February 17, 2011
What was the texture like on the seaweed? Is this like the thinner crispy green seaweed, or did you make this with something like dulse? I live on the coast... I have options and I think the texture would be markedly different either way and dulse gets so sweet compared to green seaweeds.
I don't know many seaweed varieties -- just used a package of salted seaweed I found in a Japanese market. It's not the dried kind, though.
Sodium G. February 16, 2011
Gorgeous! So I have been playing with tempura as well and I used rice flour and beer. The coating didn't stick super well, so I dredged the veggies in cornstarch first, which worked quite nicely. But your recipe looks way simpler and like you got the perfect crust. Did you struggle with the batter at all, or did it fluff up perfectly like the picture? This makes me excited to try again!
The batter behaved really nicely -- simple, but effective. Let me know if you try it!
hardlikearmour February 15, 2011
What a great use of seaweed. I've only every had those seaweed ribbons as salad, and would never have thought of making them into tempura. Thanks, Merrill!
Cara E. February 15, 2011
That looks amazing! Like fried kale, but seafood-ier.
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