Sumida’s Watercress Tempura

Sam Choy
By Sam Choy
Wednesday - August 12, 2009
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This week we take a field trip to Sumida watercress farm in Aiea.

This show aired originally in July 2002.

GRANDMA SUMIDA’S WATERCRESS TEMPURA

* 1 egg
* 1/2 cup less 1 tablespoon cornstarch
* 1/2 cup plus 1 tablespoon flour
* 1 teaspoon salt
* 1 bunch Sumida water-cress

Beat egg thoroughly with a fork. Pour egg into a measuring cup and add enough water to measure a total of three quarters of a cup.

In a bowl, combine dry ingredients and mix well.


Pour egg mixture into dry ingredients and mix well by folding. Do not beat; the little lumps do not matter.

For best results, chill the batter in the refrigerator for at least one hour before using.

Wash watercress, drain and cut into 1-inch pieces.

Put watercress into batter and mix well.

Drop the mixture by tablespoons and fry in very hot, deep oil until golden brown and crunchy.

Makes five servings.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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