Crispy bimi in a herb and Lowlander Grapefruit Pale Ale tempura batter with sumac yoghurt dip
Bites or Starter, serves 2Spicy and sour flavours go hand in hand with Lowlander Grapefruit Pale Ale.
- 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:
- Heat oil in a (frying) pan to 170 degrees.
- Mix the flour in a bowl with the icecold beer while stirring to create an even mass.
- Whisk in the egg, thyme, parsley and salt. Set aside in the fridge.
- For the yoghurt dip whisk crème fraiche, yoghurt, garlic, lime juice and zest, cumin seeds, sesame seeds, sumac and tahin together.
- Season with salt and pepper and set aside.
- Remove any excess water from the bimi with a paper towel.
- Using a fork dip a bimi into the beer batter, then the panko breadcrumb and lower straight into the hot oil.
- Fry for 2 to 4 minutes until light golden and crispy, then drain on kitchen paper.
- Serve this bimi herb tempura with the sumac yoghurt dip.
Best enjoyed with a chilled Lowlander Grapefruit Pale Ale.