Crispy Fried Butterfly Pea Flowers

Ingredients

• 1 cup tempura flour
• 1 teaspoon salt
• 2 teaspoons sugar
• 0.165 pounds butterfly pea flowers
• 1 litre oil

Steps

1. 1

   Pour tempura flour, salt and sugar into a mixing bowl.

2. 2

   Add cold water to the bowl.

3. 3

   Mix with a spoon until smooth.

4. 4

   Add butterfly pea flowers to the batter.

5. 5

   Mix the flowers with the batter, making sure that every flower is coated on all sides.

6. 6

   Heat oil in a pan over medium-high heat.

7. 7

   Once the oil starts to bubble, drop the flowers into the pan, one at a time and about 15-20 flowers per batch.

8. 8

   Fry for 2-3 minutes. Flip the flowers with a slotted spoon constantly so that every side is equally cooked and doesn’t burn.

9. 9

   Transfer the flowers to a serving dish with a slotted spoon.

10. 10

    Serve immediately with Thai sweet chili sauce.