1 bunch of kale
8 cups canola oil
tempura batter (recipe follows)
½ cup fish sauce dressing (recipe follows)
¼ cup chopped, cooked thick-cut bacon
2 tablespoons chopped cilantro
2 tablespoons chopped mint
2 cups rice flour
1 cup cold seltzer water
Whisk all ingredients until they just come together.
Fish Sauce Dressing
½ cup fish sauce
¼ cup water
2 tablespoons rice wine vinegar
6 tablespoons sugar
1 lime, juiced
1 garlic clove minced
1 Serrano chile
Whisk all ingredients together.
Bring a pot of salted water to boil.
Heat 8 cups of canola oil in a wide high-sided pot to 350º.
In a large bowl put fish sauce dressing, cilantro, mint, and bacon.
Using a spider,
take kale out of oil and place into the large bowl.
bacon recipe courtesy of: Johanna Ware, Smallwares, 4605 NE Fremont Street, Portland, Oregon | via Edible Manhattan, the edible blog, September 6, 2012