Sea Palm Tempura
Serves 6

1/2 oz. palm fronds
1/4 cup brown rice flour
1/4 cup ww pastry flour
1 heaping tsp. arrowroot flour
    + "dusting"
pinch sea salt
1/2 - 2/3 cup cold water
oil for frying (sunflower, safflower
    or soy)
grated daikon radish
Rinse and soak the palm fronds in water for 1/2 hour. Meanwhile mix flours and sea salt and stir in cold water. Drain the palm fronds and blot dry on a cotton towel. Dust with arrowroot flour, mixing well. Heat oil, ready when a droplet of batter rises at once to the surface. Dip a small bunch of fronds in batter, drain five seconds and drop in the oil to fry until golden on each side. Drain on paper towel and place in warm oven to stay crisp until eaten. Repeat with next bunch of palm fronds, watching to raise and lower flame so as not to burn the oil but cook the sea palm fronds quickly. Serve with grated daikon radish atop a bowl of soda noodles in a ginger tamari broth, or alone with radish and dip sauce.