feed me comfort food
Recipe: tempura of Padrón peppers
The new cookbook Mijn recepten by London Loy is packed with delicious dishes where Surinamese and Caribbean flavours take centre stage, but made in the London way. Take this tempura of Padrón peppers with pecans, which, if you ask us, is the ultimate snack to serve with drinks.
door Lauretta Baarends
How to make tempura of Padrón peppers
- For the caramelised pecans, melt the butter in a frying pan over medium heat. Add the honey and brown sugar and allow to caramelise slowly without stirring; this takes about 5 minutes. Make sure the sugar does not burn.
- Toss the pecans in the cinnamon powder and stir the nuts through the caramel with a wooden spoon until they are completely coated all over. Spread the pecans out in a single layer on a plate and allow the caramel to harden for 8–10 minutes.
- Meanwhile, sift 2 tablespoons of cornflour with the flour and salt into a bowl. In another bowl, whisk the egg with the ice water. Briefly whisk the liquid ingredients into the flour to make a batter.
- Prick a few holes in the Padrón peppers to prevent them from exploding during frying. Then toss the Padrón peppers in the remaining cornflour so the batter adheres better.
- Heat the sunflower oil in the (deep-)frying pan to 170 °C.
- Dip the peppers in the batter and fry them in batches until crisp and cooked through. Drain briefly on a plate lined with kitchen paper. Serve with the caramelised pecans. Add a cold beer—heavenly!
Title: Mijn recepten van appeltaart tot saotosoep
Author: London Loy
Price: €31,99
Publisher: Carrera Culinair
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