Shiso Green Tempura with Carpaccio and Egg Yolk Cream


  • Shiso Leaves Green
  • Tempura batter 
  • Sparkling water
  • Morar Shoots 
  • Sweet Peeper
  • Talpa Shoots
  • Beef rib eye carpaccio
  • Algae Powder Gold 
  • Egg yolk 
  • Olive oil 
  • Mayonnaise
  • Salt
  • Black pepper


  • Make an egg yolk cream with egg yolk, mayonnaise, olive oil, salt and black pepper. 
  • Put the egg yolk cream in a pipping bag. 
  • Make a thin tempura mix with sparkling water.
  • Pass the Shiso Leaves Green through the tempura mix and deep fry until crispy (at least 1 day shelf life).
  • Using the piping bag, pipe egg yolk cream onto the plate. 
  • Also pipe some egg yolk cream on two Shiso Leaves Green tempura. 
  • Layer the carpaccio on one of the two Shiso Leaves Green tempura.
  • Place the second leaf with tempura on top of this.
  • Place the Shiso Leaves Green tempura with carpaccio sideways on the egg yolk cream.
  • Pipe a layer of egg yolk cream over this as well.
  • Dress the Shiso Leaves tempura with Morar Shoots, Sweet Peeper and Talpa Shoots.
  • Sprinkle Algae Powder Gold over the dish and serve. 

Recipe: Uljan Rakipi

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