Tempura Herbs, Lemon Mirin Dip

  • Tempura Herbs, Lemon Mirin Dip
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Rated 5 out of 5 based on 1 votes


  • 1 bunch each: mint, parsley, basil, chive, coriander
  • 1 splash good strong beer
  • 1 cup self - raising flour
  • 1 cup mirin
  • 1 x squeezed lemon with finely sliced rind


this is an amazing entree or snack to pass around at a gathering or party. can also accompany some grilled chicken and steamed fish. or you can add fish or prawns to do mixed.

make a pancake like batter using the flour mixed with enough beer to make the right consistency. cover a chive and test for thickness and coating. make more runny if too thick and add flour to increase cover. make batches of single type or mixed herbs covered in the batter. fry cook till brown. it will be quick so get a draining paper ready before you start. will be like a bracken type shape or crunchy single if you do one herb at a time. mix the lemon juice with sliced rind and mirin. serve on greaseproof paper.

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