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.
Ingredients
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.