Sesame Tempura Brussels Sprouts with Miso Mayo



Ingredients - Serves 4 (or whoever is quickest!)

For the batter
½C rice flour
2T sesame seeds
pinch of flaky salt
1/4C ice cold soda water
Brussels, tails scored with an X, loose outer leaves removed (Ettrick Gardens)
canola or rice bran oil for deep frying (around 2L)

For the mayo
½C mayo, ideally Japanese style (vendor suggestions Catlins Kitchen mayo)
½tsp miso paste
2-3 drops of sesame oil
white of a spring onion, minced super fine. (suggested vendors Janefield Hydroponics or Caithness Farm)


Mix up your mayo and stand to one side. Blanch your sprouts, until al dente, drain and plunge into plenty of iced water to arrest cooking and lock in the colour. When completely cold drain well again. Preheat your oil to 190°C.  Whisk your batter together with a fork. Roll your sprouts in rice flour, then, in lots of 4-6, dunk in the batter, allow excess to drop away, and deep fry until they come to the surface. Transfer to a mesh rack, covered with paper towels to drain. Serve without delay, as they are ready, with a dish of miso mayo.

Safety first: always keep the pot lid or a flat oven tray at the ready when deep frying; should your oil ignite, this is by far the safest way to extinguish the flame.

Tip: if you haven’t over heated your oil (in which case it’ll look dark) you can strain it, cool it and store it airtight and use it once again before discarding.


Brussels Sprouts take centre stage in this plucky curtain raiser ideal as a starter, hors d'oeuvre, or as part of a tasting plates feast.


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