Crispy bimi in a herb and Lowlander Grapefruit Pale Ale tempura batter with sumac yoghurt dip

Bites or Starter, serves 2

Spicy and sour flavors go hand in hand with Lowlander Grapefruit Pale Ale.
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  • 130 gr all-purpose flour
  • 200 ml Lowlander Grapefruit Pale Ale, ice-cold
  • 1 egg
  • 1 tbsp fresh thyme, only the leaves
  • 1 tbsp freshly chopped parsley
  • Pinch of salt
  • 50 ml crème fraîche
  • 50 ml yoghurt
  • 1 garlic clove, finely chopped
  • ½ lime, juice and zest
  • 1 tsp cumin seed
  • 1 tsp sesame seeds, lightly roasted
  • ½ tbsp sumac powder
  • 1 tbsp tahin
  • 200 gr bimi, blanched and cold rinsed
  • Panko breadcrumbs
  • Oil for frying

This is how you make it:

  1. Heat oil in a (frying) pan to 170 degrees.
  2. Mix the flour in a bowl with the icecold beer while stirring to create an even mass.
  3. Whisk in the egg, thyme, parsley and salt. Set aside in the fridge.
  4. For the yoghurt dip whisk crème fraiche, yoghurt, garlic, lime juice and zest, cumin seeds, sesame seeds, sumac and tahin together.
  5. Season with salt and pepper and set aside.
  6. Remove any excess water from the bimi with a paper towel.
  7. Using a fork dip a bimi into the beer batter, then the panko breadcrumb and lower straight into the hot oil.
  8. Fry for 2 to 4 minutes until light golden and crispy, then drain on kitchen paper.
  9. Serve this bimi herb tempura with the sumac yoghurt dip.

Best enjoyed with a chilled Lowlander Grapefruit Pale Ale.