Tempura persimmon with lemongrass syrup

Tempura persimmon with lemongrass syrup

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  • 4
  • Dairy free
  • 10 minutes
  • 15 minutes
  • Woolworths Exclusive Selection Viognier 2013


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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