Chive Blossom Tempura

What to make for dinner?

Tempura is a Japanese way of frying up light and crispy shrimp, pickles, sweet potatoes, onions, broccoli… almost anything.It reminds me of my days in California, where bento boxes (lunch trays) of various tempura is a delight.

So one day I thought hmmm…. what can I make for lunch? I looked out the window at the herb garden and spotted some chive blossoms. Now, I’ve seen a few recipes that included chive blossoms and was a little timid. However, they are deliciously oniony and peppery.

I make a tempura sauce from soy sauce, ginger, garlic, honey, brown sugar, and some cornstarch mixed with water as a thickener.

Basic Tempura batter

1 cup of flour

1 tablespoon cornstarch

1 1/2 cups of COLD seltzer water (tap water will do)



Mix batter together. Heat skillet of oil to frying temperature. Dip eggplant, zucchini, onions, shrimp… anything you have on hand.










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