Tempura persimmon with lemongrass syrup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

sunflower oil, for deep-frying
1-1 1/2 cups iced water
250 g Woolworths tempura flour
4 persimmons, sliced into thick rings
For the lemongrass syrup:
200 g sugar
1 stalk lemongrass, thinly sliced

Method

Heat the oil in a deep saucepan. Pour the water into the tempura flour, mixing, until it forms a thick, pancake-like batter.

Dip the persimmon slices into the batter and coat well, then gently place into the oil and fry until golden and crisp. Drain on kitchen paper.

To make the lemongrass syrup, heat the sugar in a saucepan over a medium heat. Once it begins to melt, add the lemongrass. Mix and drizzle over the persimmon.

Cook’s note: Use apples or pears instead of persimmon.

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