Ingredients
- 1 1 large bunch of watercress
- 1/2 cup tempura mix
- kosher salt
- canola oil for frying
- remoulade sauce, anchovy-tarragon mayo, or your favorite sauce
Directions
Choose the best pieces of watercress, ones that have a good amount of leaves and a sturdy long stem. Rinse them and lay them out to dry between paper towels/absorbent paper.
In a bowl, combine the tempura mix, 2/3 cup/165 ml water, and salt to taste. The batter should be thin (so the leaves will be well coated) but not watery.
Pour oil into a heavy-bottomed saucepan to a depth of 1 in/2.5 cm and heat over medium-high heat until hot but not smoking. Fry in batches of 2 or 3 sprigs as you go, and do not overcrowd the pan. Using tongs, pick up a watercress stem and dip the leaf end into the batter, sweeping it to coat. Let the excess batter fall back into the bowl and then lower the coated stem into the hot oil. Fry until lightly browned, about 15 seconds. Transfer to a wire rack/cake cooler to drain for a few minutes, then transfer to a serving plate. Repeat to fry all of the watercress, piling the sprigs attractively on the plate. Serve at once with the sauce of your choice.
Note: Packaged tempura mix is available in Asian markets and in the international foods section of supermarkets.
Recipe from Wine Bites by Barbara Scott-Goodman/Chronicle Books, 2011.
