Fried Perilla Leaves
Coat perilla leaves in a crisp frying batter and deep-fry until golden and crunchy. Serve with a dip of toasted salt-and-pepper seasoning.
Ingredients
Perilla leaves (washed and patted dry)
100 g
Beaten egg
to taste
Crispy frying flour
60 g
Cooked Sichuan pepper salt
2 tbsp
Salt
to taste
Vegetable oil (2 tbsp for the batter, the rest for frying)
to taste
Instructions
1
Prepare the batter
Take a wide-mouth bowl and add the crispy frying flour, salt, beaten egg, and 2 tbsp of vegetable oil.
2
Mix
Stir into a batter as thick as yogurt.
3
Coat
Wash the fresh perilla leaves and pat each one dry with kitchen paper. Hold one leaf by its stem and evenly coat both sides of the leaf with the batter.
4
Fry
Pour a generous amount of oil into a small saucepan. When the oil reaches about 80% hot, add the batter-coated perilla leaves.
5
Remove and serve
When the leaves quickly float to the surface, flip them promptly and fry for a few more seconds. Once the surface batter puffs up, remove and drain the oil. Serve with cooked Sichuan pepper salt.
