Chopsuey Greens Shungiku
Botanical Name: Chrysanthemum coronarium
This edible variant of Chrysanthemum is one of the most interesting Asian ‘greens’ available. Both the pretty leaves and flowers can be used and have a wonderful fragrance and flavour. Delicious in soups, casseroles, hotpots and salads, or blanched with a sesame oil and garlic.
How To Grow
In fertile, well drained garden soil or pots. 6mm (¼in) deep, cover with fine soil and keep moist. Seedlings appear in 7-14 days. Water well and feed regularly.
When To Plant
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If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
Tempura Fried Chopsuey Greens
- Honey sesame topping
- 2 tbs sesame seeds
- 2tsp soy sauce
- 1 tsp sugar
- 2tbs sugar
- 2 tbs water
- 5 tbs soy sauce
- 5 tbs lemon juice
- To make tempura dipping sauce, combine sugar and water in a small saucepan and cokk over med heat, stirring, until sugar is dissolved. Add soy sauce and lemon juice, stir and set aside.
- To make sesame topping, toast sesame seeds in a dry pan till golden. Crush lightly in a mortar and pestle while still warm, add soy sauce and sugar, then set aside.
- Cut the chopsuey into 5cm lengths. Blanche in boiling water for 30 seconds, then shock in ice water, drain and squeeze out any excess water.
- To make Tempura batter mix plain flour, baking soda and corn flour together in a mixing bowl. In a separate bowl crack the egg and beat it roughly, add cold water and mix gently. Pour the flour mix in batches into the egg mixture and combine gently.
- Heat the oil to approximately 160℃.
- Dust the blanched chopsuey with plain flour on both sides. Put into the tempura batter mix, then straight away into the oil. Only do a couple at a time so the temperature remains constant. Cook till lightly golden and crisp, turning once. Place cooked tempura on plate with paper towel to drain.
- Arrange the tempura on a serving plate, top with crushed sesame and serve with a bowl of dipping sauce.