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%Begin CHEF CRUSH Scott Hallsworth shares his sweetcorn tempura recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome!
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%Begin CHEF CRUSH Scott Hallsworth shares his sweetcorn tempura recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome!
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Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food CHEF CRUSH Scott Hallsworth shares his sweetcorn tempura recipe By You Magazine - July 11, 2018 Welcome to Chef Crush, our foodie series where some of the industry’s finest share their expert tips with us.
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Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food CHEF CRUSH Scott Hallsworth shares his sweetcorn tempura recipe By You Magazine - July 11, 2018 Welcome to Chef Crush, our foodie series where some of the industry’s finest share their expert tips with us.
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Evelyn Zhang 2 minutes ago
In this instalment, founder of Freak Scene, Scott Hallsworth shares his must-have ingredients, and h...
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Noah Davis 2 minutes ago
It’s such a versatile seasoning and adds umami [savoury flavour] to anything. It can be used in a ...
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In this instalment, founder of Freak Scene, Scott Hallsworth shares his must-have ingredients, and how to make perfectly crispy sweetcorn tempura… Glen Burrows The chef: Scott Hallsworth, founder of Freak Scene The story: Previously Head Chef at Nobu and founder of Kurobuta, Scott opened Freak Scene in March 2018 following its success as a pop up in Clerkenwell last year. Freak Scene takes inspiration from bustling Singaporean hawker centres with a South East Asian-inspired menu. The philosophy: ‘Mixing up the London food scene with ‘Curious Asian Plates’, and of course, sake-bombs!’ The plan: ‘I’m keen to bring something similar from Frith St to the festival scene.’ The can’t-live-without ingredient: ‘I couldn’t live without Japanese soy sauce.
Sebastian Silva Member
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In this instalment, founder of Freak Scene, Scott Hallsworth shares his must-have ingredients, and how to make perfectly crispy sweetcorn tempura… Glen Burrows The chef: Scott Hallsworth, founder of Freak Scene The story: Previously Head Chef at Nobu and founder of Kurobuta, Scott opened Freak Scene in March 2018 following its success as a pop up in Clerkenwell last year. Freak Scene takes inspiration from bustling Singaporean hawker centres with a South East Asian-inspired menu. The philosophy: ‘Mixing up the London food scene with ‘Curious Asian Plates’, and of course, sake-bombs!’ The plan: ‘I’m keen to bring something similar from Frith St to the festival scene.’ The can’t-live-without ingredient: ‘I couldn’t live without Japanese soy sauce.
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It’s such a versatile seasoning and adds umami [savoury flavour] to anything. It can be used in a marinade or in a stir fry… It has so many purposes, that’s why it’s an essential.’ Easy way to impress: ‘A good cheat ingredient is kombu, a giant kelp that grows in ocean, in the north of Japan. It’s packed with umami and has been around for centuries; Japanese chemist, Professor Ikeda, first isolated the properties that it contains to provide its umami taste in 1907.
Mason Rodriguez Member
access_time 12 minutes ago
It’s such a versatile seasoning and adds umami [savoury flavour] to anything. It can be used in a marinade or in a stir fry… It has so many purposes, that’s why it’s an essential.’ Easy way to impress: ‘A good cheat ingredient is kombu, a giant kelp that grows in ocean, in the north of Japan. It’s packed with umami and has been around for centuries; Japanese chemist, Professor Ikeda, first isolated the properties that it contains to provide its umami taste in 1907.
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Joseph Kim 3 minutes ago
It gives everything a quick boost, whether it’s in a marinade or a soup. It’s really easy to get...
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It gives everything a quick boost, whether it’s in a marinade or a soup. It’s really easy to get hold of on the internet.’ How to perk up a lunchbox: ‘Nori, the Japanese seaweed, is a great substitute for wraps. You can fill a couple of sheets of nori with anything – sticky rice, avocado, or vegetables – and it makes a savoury, crispy wrap that’s ideal for an alternative lunch on the go.’ Why we love Scott: He makes food fun – and photogenic – as well as delicious.
Joseph Kim Member
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It gives everything a quick boost, whether it’s in a marinade or a soup. It’s really easy to get hold of on the internet.’ How to perk up a lunchbox: ‘Nori, the Japanese seaweed, is a great substitute for wraps. You can fill a couple of sheets of nori with anything – sticky rice, avocado, or vegetables – and it makes a savoury, crispy wrap that’s ideal for an alternative lunch on the go.’ Why we love Scott: He makes food fun – and photogenic – as well as delicious.
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Victoria Lopez 1 minutes ago
Freak Scene has a really upbeat vibe (with super-friendly staff – seats are at the counter by the ...
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Alexander Wang 6 minutes ago
FOR THE CORN FRITTER MIX 4 heads of sweetcorn, husk removed 150g white onion, cut into 2mm thick hal...
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Freak Scene has a really upbeat vibe (with super-friendly staff – seats are at the counter by the open kitchen so you can watch the chefs work their magic.) We loved the fresh mix of flavours in the colourful and eye-catching dishes – favourites include the miso frilled black cod tacos and the perfectly cooked scallops. A brilliant addition to the buzzy Soho restaurant scene. The recipe  Sweetcorn tempura Serves 4 FOR THE BATTER 150g tempura flour 25g potato starch (corn starch would do) 260ml ice cold water 1 egg yolk You will need a small deep fryer or pan of oil that safely holds about 1-1.5 litres of oil, such as rapeseed.
Amelia Singh Moderator
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Freak Scene has a really upbeat vibe (with super-friendly staff – seats are at the counter by the open kitchen so you can watch the chefs work their magic.) We loved the fresh mix of flavours in the colourful and eye-catching dishes – favourites include the miso frilled black cod tacos and the perfectly cooked scallops. A brilliant addition to the buzzy Soho restaurant scene. The recipe  Sweetcorn tempura Serves 4 FOR THE BATTER 150g tempura flour 25g potato starch (corn starch would do) 260ml ice cold water 1 egg yolk You will need a small deep fryer or pan of oil that safely holds about 1-1.5 litres of oil, such as rapeseed.
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FOR THE CORN FRITTER MIX 4 heads of sweetcorn, husk removed 150g white onion, cut into 2mm thick half moons 4 lengths of spring onion, cut on a diagonal, about 4-5cm in length Tempura flour to dust the above FOR THE GARNISH (COVERS ALL FOUR SERVINGS) Half a small red onion, sliced thinly, washed well in cold water, drained well 1 large green chilli, sliced into thin rounds 1 lettuce or nappa cabbage leaf ¼ bunch of coriander, leaves picked, stems discarded 1 wedge of lemon Combine the tempura flour and potato starch and mix. Make a well in the centre of the flour mix and pour in the ice cold water and the egg yolk.
Kevin Wang Member
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FOR THE CORN FRITTER MIX 4 heads of sweetcorn, husk removed 150g white onion, cut into 2mm thick half moons 4 lengths of spring onion, cut on a diagonal, about 4-5cm in length Tempura flour to dust the above FOR THE GARNISH (COVERS ALL FOUR SERVINGS) Half a small red onion, sliced thinly, washed well in cold water, drained well 1 large green chilli, sliced into thin rounds 1 lettuce or nappa cabbage leaf ¼ bunch of coriander, leaves picked, stems discarded 1 wedge of lemon Combine the tempura flour and potato starch and mix. Make a well in the centre of the flour mix and pour in the ice cold water and the egg yolk.
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Whisk until combined. Don’t over whisk or the batter will lose its crunchy appeal – a few small lumps in tempura batter is perfectly acceptable. Keep refrigerated until required.
Ella Rodriguez Member
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Whisk until combined. Don’t over whisk or the batter will lose its crunchy appeal – a few small lumps in tempura batter is perfectly acceptable. Keep refrigerated until required.
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Sophia Chen 8 minutes ago
Combine sweetcorn, onion and spring onion and toss in a handful of tempura flour. Shake it about in ...
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Combine sweetcorn, onion and spring onion and toss in a handful of tempura flour. Shake it about in a large mixing bowl until all veg are well coated.
Amelia Singh Moderator
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Combine sweetcorn, onion and spring onion and toss in a handful of tempura flour. Shake it about in a large mixing bowl until all veg are well coated.
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Hannah Kim 9 minutes ago
Now pour in the ice cold tempura batter and, using your hands, mix it thoroughly through the veg mix...
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Ryan Garcia 2 minutes ago
Using a tablespoon, scoop up a full spoons worth of mixture and drop into the hot oil. Do 5 or 6 of ...
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Now pour in the ice cold tempura batter and, using your hands, mix it thoroughly through the veg mix. Heat oil to 180 deg c in small deep fryer or pan.
Aria Nguyen Member
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Now pour in the ice cold tempura batter and, using your hands, mix it thoroughly through the veg mix. Heat oil to 180 deg c in small deep fryer or pan.
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Mason Rodriguez 17 minutes ago
Using a tablespoon, scoop up a full spoons worth of mixture and drop into the hot oil. Do 5 or 6 of ...
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Oliver Taylor 20 minutes ago
Repeat until all of the mixture is used up. (Alternatively, the mixture will hold well if kept refri...
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Using a tablespoon, scoop up a full spoons worth of mixture and drop into the hot oil. Do 5 or 6 of these at a time. The tempura nuggets will start to look golden and float when they’re ready – about 3-4 min is all it takes.
Jack Thompson Member
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Using a tablespoon, scoop up a full spoons worth of mixture and drop into the hot oil. Do 5 or 6 of these at a time. The tempura nuggets will start to look golden and float when they’re ready – about 3-4 min is all it takes.
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Zoe Mueller 23 minutes ago
Repeat until all of the mixture is used up. (Alternatively, the mixture will hold well if kept refri...
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Repeat until all of the mixture is used up. (Alternatively, the mixture will hold well if kept refrigerated but not for more than a day.) Drain the tempura well on absorbent paper then serve immediately in individual bowls atop a lettuce or Napa cabbage leaf. Top with plenty of sliced red onion, chilli rounds and coriander.
Noah Davis Member
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Repeat until all of the mixture is used up. (Alternatively, the mixture will hold well if kept refrigerated but not for more than a day.) Drain the tempura well on absorbent paper then serve immediately in individual bowls atop a lettuce or Napa cabbage leaf. Top with plenty of sliced red onion, chilli rounds and coriander.
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Throw a wedge of lemon on the side and serve it up whilst it’s still hot and crunchy. Freak Scene can be found at 54 Frith Street in Soho; freakscene.london RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks&#8217 maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu&#8217 s sticky mustard marmalade ribs July 25, 2021 Annie Bell&#8217 s white peach bellinis recipe August 8, 2021 M&#038 S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay&#8217 s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna&#8217 s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine.
Mia Anderson Member
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Throw a wedge of lemon on the side and serve it up whilst it’s still hot and crunchy. Freak Scene can be found at 54 Frith Street in Soho; freakscene.london RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks&#8217 maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu&#8217 s sticky mustard marmalade ribs July 25, 2021 Annie Bell&#8217 s white peach bellinis recipe August 8, 2021 M&#038 S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay&#8217 s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna&#8217 s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine.
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