Bristly oxtongue tempura, cooked over open fire.
Bristly oxtongue is often treated as a weed. The spiny tongue-shaped leaves look and feel like sandpaper, but when young they are juicy and milky, with a soft bitter flavor.
Ingredients for the tempura batter
Dip bristly oxtongue leaves into batter.
Drop into hot vegetable oil.
Fry til golden brown all over.
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Author & Curator
Nigel Berman is the founder of School of the Wild.