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Seaweed Tempura
Makan Tengah Hari • Malaysia
How to Make Seaweed Tempura (Traditional & Healthy Version)
Seaweed Tempura is a delightful vegetarian dish incorporating the essence of Malaysian multicultural cuisine with a touch of Japanese inspiration. In Malaysia, tempura dishes are increasingly popular in urban settings, often enjoyed as a light lunch or snack. This Seaweed Tempura recipe uses locally available seaweed (rumput laut), blended with aromatic pandan leaves and lemongrass for a truly Malaysian flavor twist. The crispy texture and savory taste make it a crowd-pleaser, perfect for those seeking both taste and healthfulness. This dish reflects Malaysia’s fusion food culture, where traditional ingredients like pandan and lemongrass are seamlessly woven into international favorites. Seaweed Tempura is not only visually appealing but also offers a unique umami flavor, making it a great choice for vegetarians and health-conscious eaters. The use of tempura batter ensures a light, crisp coating, while the seaweed provides nutrients and flavor. Enjoy this recipe as a part of your lunch spread, celebrating the diversity and richness of Malaysian cuisine.
Bahan-bahan(untuk 1 plate (6-8 pieces) per serving)
- 8 sheets Dried seaweed sheets (rumput laut) (locally sourced)
- 1 cup Plain flour (tepung gandum)
- 1/4 cup Cornstarch (tepung jagung)
- 3/4 cup Cold water (ice-cold for crisp batter)
- 1 leaf Pandan leaf (finely chopped) - pilihan
- 1 stalk Lemongrass (serai) (finely chopped) - pilihan
- 1/2 tsp Baking powder
- 1 Egg (omit for vegan) - pilihan
- 1/2 tsp Salt (to taste)
- 2 cups Vegetable oil (for shallow frying)
Arahan
- 1
Prepare the seaweed sheets by cutting them into bite-sized pieces.
5 minutes
Use kitchen scissors for uniform shapes.
- 2
Mix the flour, cornstarch, baking powder, and salt in a bowl. Add chopped pandan leaf and lemongrass for extra aroma.
5 minutes
Keep all dry ingredients chilled for a crispier batter.
- 3
Whisk the egg (if using) and cold water together. Gradually add to the dry mixture, stirring gently to avoid overmixing.
3 minutes
Do not overmix; lumps in the batter result in lighter tempura.
- 4
Heat vegetable oil in a shallow pan to 170°C (medium heat).
5 minutes
Test oil with a drop of batter—if it sizzles, it's ready.
Kenapa hidangan ini sihat
This Seaweed Tempura recipe is a healthy choice for Malaysians wishing to enjoy a light, vegetarian meal. The inclusion of seaweed supports thyroid health, while the use of fresh pandan and lemongrass increases antioxidant intake. Shallow frying reduces overall calories, and omitting the egg makes it vegan-friendly. The dish is balanced in macros and suitable for weight management and diabetic diets.
Seaweed Tempura is rich in minerals such as iodine, calcium, and magnesium from seaweed (rumput laut). The use of pandan and lemongrass adds antioxidants and vitamins, while cornstarch and plain flour provide moderate carbohydrates. The shallow frying method keeps fat content reasonable, and using cold batter ensures minimal oil absorption. Seaweed offers protein and fiber, supporting digestive health. This vegetarian recipe is suitable for those seeking nutrient-dense food while keeping calories controlled.
Petua
- 💡Tip 1: Use ice-cold water for the batter to minimize oil absorption.
- 💡Tip 2: Incorporate pandan and lemongrass for a uniquely Malaysian aroma.
- 💡Tip 3: Serve immediately after frying for maximum crispiness.
Penyimpanan & hidangan
Store cooled tempura in an airtight container for up to 1 day. Reheat in an oven or air fryer for best crispiness. Avoid refrigeration, as it makes the batter soggy.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 160.0 kcal |
