What are the main ingredients in TEMPURA WATERBLOMMETJIES?

Oil (cooking, olive or coconut), Salt & Pepper, Ice Blocks, Water, Paper Towel, Tongs

What is the nutritional information of TEMPURA WATERBLOMMETJIES?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare TEMPURA WATERBLOMMETJIES?

WATERBLOMMETJIES: Preheat the oven to 200°C. Boil the kettle. Submerge the waterblommetjies in a bowl of water with a pinch of salt. Open up the leaves to remove any dirt. Try to keep them intact, but don't worry if they separate. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the waterblommetjies in a colander over the pot. Allow to steam for 15-20 minutes until softened. Alternatively, use a steamer if you have one. ROAST THE SWEET POTATO: Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. COOL IT DOWN: When the waterblommetjies are steamed, lay out on a plate or tray in a single layer. Pop in the fridge for 10-15 minutes until cooled completely. Pour 180ml of water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice. TEMPURA TIME: To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined. (Don’t overmix, lumps are fine in this case!) Once the waterblommetjies have cooled, place next to the stove, along with the batter and a plate covered in paper towel. Place a deep pan over a high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of waterblommetjies in the bowl of batter. Using a pair of tongs, gently coat and quickly place them in the pan. Fry for 30-60 seconds, turning until gold and crispy. Remove from the pan on completion, drain on the paper towel, and season to taste. You will need to do this step in batches. SAUCE & SALAD: Place the coconut yoghurt in a bowl with a drizzle of oil. Add some grated garlic, chopped chilli, lemon juice, and lemon zest – all to taste. Stir to combine, season to taste, and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and place in a salad bowl. Add in the rinsed salad leaves, ribboned cucumber, sliced mint, and a drizzle of oil. Toss together with some seasoning and set aside for serving. GET MUNCHING!: Plate some roast sweet potato wedges alongside the tempura waterblommetjies. Side with the creamy coconut sauce for dunking the waterblommetjies and the nourishing salad. Garnish with any remaining chopped chilli and lemon zest to taste. What a treat, Chef!

What should be prepared from my kitchen to make TEMPURA WATERBLOMMETJIES?

Oil (cooking, olive or coconut), Salt & Pepper, Ice Blocks, Water, Paper Towel, Tongs

TEMPURA WATERBLOMMETJIES

Never tried these edible flowers? It’s crunch time! Indigenous to SA, they have a subtle flavour and unique texture. With our tempura twist, they taste like battered prawns: succulent inside and gorgeously crispy outside!

TEMPURA WATERBLOMMETJIES

with a coconut and chilli dipping sauce & sweet potato wedges

Hands on Time: 30 - 60 minutes

Overall Time: 50 - 55 minutes

Download the Recipe for 2

Ingredients:

Coconut Yoghurt
Cucumber
Fresh Chilli
Fresh Mint
Garlic Clove
Lemon
Peas
Salad Leaves
Sweet Potato
Tempura Flour
Waterblommetjies

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Ice Blocks
Water
Paper Towel
Tongs

Serves 1

WATERBLOMMETJIES
Preheat the oven to 200°C. Boil the kettle. Submerge the waterblommetjies in a bowl of water with a pinch of salt. Open up the leaves to remove any dirt. Try to keep them intact, but don't worry if they separate. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the waterblommetjies in a colander over the pot. Allow to steam for 15-20 minutes until softened. Alternatively, use a steamer if you have one.
ROAST THE SWEET POTATO
Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SAUCE & SALAD
Place the coconut yoghurt in a bowl with a drizzle of oil. Add some grated garlic, chopped chilli, lemon juice, and lemon zest – all to taste. Stir to combine, season to taste, and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and place in a bowl. Add in the rinsed salad leaves, ribboned cucumber, sliced mint, and a drizzle of oil. Toss together with some seasoning and set aside for serving.
COOL IT DOWN
When the waterblommetjies are steamed, lay out on a plate or tray in a single layer. Pop in the fridge for 10-15 minutes until cooled completely. Pour 90ml of water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice.
TEMPURA TIME
To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined. (Don’t overmix, lumps are fine in this case!) Once the waterblommetjies have cooled, place next to the stove, along with the batter and a plate covered in paper towel. Place a deep pan over a high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of waterblommetjies in the bowl of batter. Using a pair of tongs, gently coat and quickly place them in the pan. Fry for 30-60 seconds, turning until gold and crispy. Remove from the pan on completion, drain on the paper towel, and season to taste.
GET MUNCHING!
Plate some roast sweet potato wedges alongside the tempura waterblommetjies. Side with the creamy coconut sauce for dunking the waterblommetjies and the nourishing salad. Garnish with any remaining chopped chilli and lemon zest to taste. What a treat, Chef!

Waterblommetjies - 150g
Sweet Potato - 250g
Coconut Yoghurt - 50ml
Garlic Clove - 1
Fresh Chilli - 1
Lemon - 1
Fresh Mint - 4g
Peas - 40g
Cucumber - 50g
Salad Leaves - 20g
Tempura Flour - 125ml

Download the Recipe

Serves 2

WATERBLOMMETJIES
Preheat the oven to 200°C. Boil the kettle. Submerge the waterblommetjies in a bowl of water with a pinch of salt. Open up the leaves to remove any dirt. Try to keep them intact, but don't worry if they separate. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the waterblommetjies in a colander over the pot. Allow to steam for 15-20 minutes until softened. Alternatively, use a steamer if you have one.
ROAST THE SWEET POTATO
Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SAUCE & SALAD
Place the coconut yoghurt in a bowl with a drizzle of oil. Add some grated garlic, chopped chilli, lemon juice, and lemon zest – all to taste. Stir to combine, season to taste, and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and place in a salad bowl. Add in the rinsed salad leaves, ribboned cucumber, sliced mint, and a drizzle of oil. Toss together with some seasoning and set aside for serving.
COOL IT DOWN
When the waterblommetjies are steamed, lay out on a plate or tray in a single layer. Pop in the fridge for 10-15 minutes until cooled completely. Pour 180ml of water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice.
TEMPURA TIME
To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined. (Don’t overmix, lumps are fine in this case!) Once the waterblommetjies have cooled, place next to the stove, along with the batter and a plate covered in paper towel. Place a deep pan over a high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of waterblommetjies in the bowl of batter. Using a pair of tongs, gently coat and quickly place them in the pan. Fry for 30-60 seconds, turning until gold and crispy. Remove from the pan on completion, drain on the paper towel, and season to taste. You will need to do this step in batches.
GET MUNCHING!
Plate some roast sweet potato wedges alongside the tempura waterblommetjies. Side with the creamy coconut sauce for dunking the waterblommetjies and the nourishing salad. Garnish with any remaining chopped chilli and lemon zest to taste. What a treat, Chef!

Waterblommetjies - 300g
Sweet Potato - 500g
Coconut Yoghurt - 100ml
Garlic Clove - 2
Fresh Chilli - 1
Lemon - 1
Fresh Mint - 8g
Peas - 80g
Cucumber - 100g
Salad Leaves - 40g
Tempura Flour - 250ml

Download the Recipe

Serves 3

WATERBLOMMETJIES
Preheat the oven to 200°C. Boil the kettle. Submerge the waterblommetjies in a bowl of water with a pinch of salt. Open up the leaves to remove any dirt. Try to keep them intact, but don't worry if they separate. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the waterblommetjies in a colander over the pot. Allow to steam for 15-20 minutes until softened. Alternatively, use a steamer if you have one.
ROAST THE SWEET POTATO
Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SAUCE & SALAD
Place the coconut yoghurt in a bowl with a drizzle of oil. Add some grated garlic, chopped chilli, lemon juice, and lemon zest – all to taste. Stir to combine, season to taste, and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and place in a salad bowl. Add in the rinsed salad leaves, ribboned cucumber, sliced mint, and a drizzle of oil. Toss together with some seasoning and set aside for serving.
COOL IT DOWN
When the waterblommetjies are steamed, lay out on a plate or tray in a single layer. Pop in the fridge for 10-15 minutes until cooled completely. Pour 180ml of water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice.
TEMPURA TIME
To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined. (Don’t overmix, lumps are fine in this case!) Once the waterblommetjies have cooled, place next to the stove, along with the batter and a plate covered in paper towel. Place a deep pan over a high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of waterblommetjies in the bowl of batter. Using a pair of tongs, gently coat and quickly place them in the pan. Fry for 30-60 seconds, turning until gold and crispy. Remove from the pan on completion, drain on the paper towel, and season to taste. You will need to do this step in batches.
GET MUNCHING!
Plate some roast sweet potato wedges alongside the tempura waterblommetjies. Side with the creamy coconut sauce for dunking the waterblommetjies and the nourishing salad. Garnish with any remaining chopped chilli and lemon zest to taste. What a treat, Chef!

Waterblommetjies - 300g
Sweet Potato - 500g
Coconut Yoghurt - 100ml
Garlic Clove - 2
Fresh Chilli - 1
Lemon - 1
Fresh Mint - 8g
Peas - 80g
Cucumber - 100g
Salad Leaves - 40g
Tempura Flour - 250ml

Download the Recipe

Serves 4

WATERBLOMMETJIES
Preheat the oven to 200°C. Boil the kettle. Submerge the waterblommetjies in a bowl of water with a pinch of salt. Open up the leaves to remove any dirt. Try to keep them intact, but don't worry if they separate. Place a large pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the waterblommetjies in a colander over the pot. Allow to steam for 15-20 minutes until softened. Alternatively, use a steamer if you have one.
ROAST THE SWEET POTATO
Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 40-45 minutes until cooked through and crisping up, shifting halfway.
SAUCE & SALAD
Place the coconut yoghurt in a bowl with a drizzle of oil. Add some grated garlic, chopped chilli, lemon juice, and lemon zest – all to taste. Stir to combine, season to taste, and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and place in a salad bowl. Add in the rinsed salad leaves, ribboned cucumber, sliced mint, and a drizzle of oil. Toss together with some seasoning and set aside for serving.
COOL IT DOWN
When the waterblommetjies are steamed, lay out on a plate or tray in a single layer. Pop in the fridge for 10-15 minutes until cooled completely. Pour 360ml of water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice.
TEMPURA TIME
To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined. (Don’t overmix, lumps are fine in this case!) Once the waterblommetjies have cooled, place next to the stove, along with the batter and a plate covered in paper towel. Place a deep pan over a high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of waterblommetjies in the bowl of batter. Using a pair of tongs, gently coat and quickly place them in the pan. Fry for 30-60 seconds, turning until gold and crispy. Remove from the pan on completion, drain on the paper towel, and season to taste. You will need to do this step in batches, adding more oil halfway.
GET MUNCHING!
Plate some roast sweet potato wedges alongside the tempura waterblommetjies. Side with the creamy coconut sauce for dunking the waterblommetjies and the nourishing salad. Garnish with any remaining chopped chilli and lemon zest to taste. What a treat, Chef!