Tempura of goat's beard with hot sauce
4 servings
35 minutes
Tempura of goat's beard with spicy sauce is an unusual and exquisite dish that combines the crispy texture of tender goat's beard root and the rich flavor of spicy sauce. Originating from Japanese cuisine, tempura here takes on a European interpretation, creating a harmonious blend of delicate vegetable with airy batter. The spicy sauce made from chili and garlic adds zest to the dish and enhances the flavor of the fried goat's beard. It should be served hot to enjoy the perfect balance of softness inside and golden crust outside. This is an excellent option for gourmets seeking new culinary discoveries, as well as for those wanting to surprise guests with a rare ingredient and refined taste.
1
Prepare the sauce. Crush a large clove of garlic into a paste, remove seeds from the chili and chop finely, mix in a saucepan with sugar, vinegar, two tablespoons of plain water and heat on low while stirring until the sugar dissolves.
- Garlic: 1 clove
- Red chili pepper: 2 pieces
- Caster sugar: 2 tablespoons
- Cider vinegar: 100 ml
2
Increase the heat under the saucepan, bring to a gentle boil, and cook for about five minutes to allow the sauce to reduce and thicken slightly. Remove from heat and set aside.
- Cider vinegar: 100 ml
3
In a large saucepan, bring water to a boil, cook the goat beard (whole) for five minutes, cool in cold water, and then clean and cut into pieces about four centimeters long.
- Salsify: 400 g
4
Mix flour and salt with the yolk, adding ice-cold sparkling water and whisking the mixture until a liquid batter forms.
- Wheat flour: 125 g
- Sea salt: 0.5 teaspoon
- Egg yolk: 1 piece
- Sparkling water: 175 ml
5
Heat oil in a deep, thick-walled pan to 180 degrees, dip the goat beard pieces in batter and fry them in boiling oil for one minute per batch until golden and crispy. Serve with spicy sauce.
- Salsify: 400 g
- Deep-frying oil: 1 l