Crispy and spicy: tempura from green shiso leaves from my garden
This refined appetiser has a Japanese twist: tempura made from fresh green shiso leaves from the vegetable garden. Find out what shiso is, how to grow it yourself, and how to make the perfect crispy tempura batter.
A leaf, an idea, a snack: how my shiso tempura came about
Every year, I grow an herb in my vegetable garden that sparks everyone's curiosity: green shiso. With its heart-shaped leaves and distinctive aroma, it's a plant that invites creativity in the kitchen. This year, I decided to turn it into a Japanese-inspired appetiser — shiso leaf tempura. The result? A crispy, light and aromatic snack that goes perfectly with a cool glass of white wine or a refreshing yuzu spritz.
Green or purple shiso – is there a difference?
Shiso (Perilla frutescens var. crispa), an aromatic leaf from the mint family, is a popular ingredient in Japanese cuisine. There are two main varieties: green shiso (aojiso) and purple shiso (akajiso). Green shiso has a fresh, citrusy flavour with hints of basil and coriander. It is often used as a garnish, in sushi or fried as tempura. Purple shiso has a more earthy, tannin-rich aroma and is traditionally used to colour and flavour umeboshi (pickled plums). Both varieties are edible, but green shiso is preferred for tempura due to its delicate flavour and texture.
Growing shiso yourself: from garden to table
This plant is easy to grow in a sunny vegetable garden. Simply sow the seeds, water the plant and wait for it to grow. It also attracts bees and butterflies. And the best part? You can pick the leaves fresh and use them straight away, going from garden to table in an instant.
What makes a good tempura batter?
A good tempura batter should be light and crispy, and not greasy. The secret is simplicity: use ice-cold water and flour with little gluten, such as rice flour, and don't overmix. Using a combination of rice flour and cornflour keeps the batter pale in colour while making it exceptionally crispy. The batter can be slightly lumpy, too – this improves the texture. And frying? It is best to fry quickly at a high temperature, around 180°C.
Recipe: Green shiso leaf tempura
This tempura is a celebration of simplicity and elegance. The shiso retains its aroma and the batter provides a delicate crunch. Together, they form a surprising yet elegant appetiser. Serve with a light ponzu dip or on its own and watch as your guests try to guess what they are tasting.
Ingredients (for 12 pieces):
- 12 large green shiso leaves
- 50 g rice flour
- 25 g wheat flour
- 25 g cornflour
- 150 ml very cold sparkling water
- 1 to 2 ice cubes
- ½ teaspoon curry powder
- Frying oil
- Fleur de sel
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Preparation
- Mix and sift the three types of flour together with the curry powder.
- Place a mixing bowl in the refrigerator – it is essential to work with cold ingredients.
- Pour the sparkling water into the cold bowl and add the ice cubes.
- Add the flour mixture and quickly stir to form a batter. Do not stir for too long!
- Heat the frying oil to 180°C.
- Dip the shiso leaves one by one into the batter and fry until crispy.
- Drain on kitchen paper and sprinkle with fleur de sel.
Tip: This recipe also works well with sage leaves for a more Mediterranean flavour.
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