Most natives work particularly well in a tempura. Salt Bush and fresh Barilla stems are particularly good fried - but you can also infuse a bit of lemony zing by adding a sprinkling of dried Lemon Myrtle to your usual tempura batter.
SUGGESTED VEGETABLES FOR A TEMPURA
zucchini, sliced (on the diagonal at approximately 2cm thickness)
red capsicum, deseeded and cut into 2cm x 4cm wide ribbons
carrot, peeled and cut into .5cm strips (on the diagonal)
swiss brown mushrooms, halved
asparagus, trimmed and halved
THE TEMPURA BATTER
½ cup plain flour
2 tbsp cornflour
1 egg, lightly beaten
160 ml ice-cold beer (not a dark beer)
Grapeseed, vegetable or peanut oil, for frying
dried Lemon Myrtle, ground (you can dry by hanging a small bunch of leaves upside down in a dry and airy place away from direct sunlight).
The zucchini, cauliflower, capsicum and carrot will need to be blanched before starting. To do so bring a large saucepan of water to the boil. Once boiling vegetables may be blanched separately. Simply dip them into the boiling water for 1 minute, pat dry and refresh with iced water. Pat dry and line on a tray so you can pop them in the refrigerator until required.
To prepare the batter, sift the flour and cornflour creating a well in the centre. Into the well add the egg and beer, furiously whisking to combine.
In a deep frypan heat your oil to 180˚C.
Working in batches of 3 to 4 pieces dredge vegetables in batter to coat completely (allowing any excess batter to drain off), fry for about 3 minutes continuing to turn until golden. Transfer to baking paper with tongs to drain and season with your dried Lemon Myrtle. Serve immediately.
Recipe inspired by: https://www.sbs.com.au/food/recipes/lemon-myrtle-vegetable-tempura