Crispy, briny, and utterly addictive, this Tempura Marsh Samphire is a twist on a Japanese classic. Samphire’s natural saltiness and succulent texture make it an perfect candidate for tempura, served with a zingy soy-lime dipping sauce, it’s a dish that feels fancy but comes together in minutes.
Ingredients for our Tempura Marsh Samphire:
(serves 2–3):
For the tempura:
- 100g fresh Marsh Samphire (woody ends trimmed)
- 100g plain flour (plus a little extra for dusting)
- 150ml very cold sparkling water
- Vegetable oil (for frying)
For the dip:
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp Birch sap syrup or honey (optional)
- A few chilli flakes or a pinch of grated ginger (optional)
Method to make Tempura Marsh Samphire:
- Rinse well and pat dry with a paper towel. Trim any tough ends, but keep the Samphire whole for visual appeal and ease of frying.
- In a bowl, mix the flour and sparkling water gently—don’t over-mix; lumps are fine. The batter should be light and slightly runny. Place the bowl in the fridge if not using immediately.
- Fill a small saucepan or deep frying pan with oil to about 2–3 cm deep. Heat to 170–180°C (or until a drop of batter sizzles on contact).
- Lightly coat the Marsh Samphire in a bit of flour. Then dip into the batter, shaking off any excess.
- Carefully place the Marsh Samphire into the hot oil and fry for 1–2 minutes until crisp and pale golden. Avoid overcrowding the pan. Drain on kitchen paper.
- Mix soy sauce, lime juice, and sweetener (if using). Add chilli flakes or grated ginger for a kick.
- Serve hot with the dipping sauce on the side. Best enjoyed immediately while still crisp.
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