Simple Recipes: Dragonfruit Shoots Tempura

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The Missus came back home last night with an unsual “vegetable”: Dragon Fruit Shoots.
The Japanese have come with the best idea to sample any new vegetable: tempura!
Technically speaking it originated in Portugal whose sailors introduced it to Japan a few centuries ago. The word itself is Portuguese.
My better (worse?) cut them into halves and prepared batter. She favours her own style, heavier than the Japanese, but lighter than the European/American “fritters”
dragon-tempura3.jpg dragon-tempura4.jpg
She took the opportunity to add some other tempura made with shrimps and goya.
Served with ma-cha tea powder and salt mixed with sakura/cherry blossoms powder, it just turned out perfect with beer and sake!

8 thoughts on “Simple Recipes: Dragonfruit Shoots Tempura”

  1. Dear Al’ D Leong!
    Thank you so much for the correction! I had to believe the Missus!
    They started growing dragon fruit here in Shizuoka and there is still a lot of confusion!
    An thank you so much for the recipe!
    Why don’t you post it at They will really appreciate it!
    Looking forward to read your HP when it is ready!


  2. Dear sir

    Sorry for the comment on your dragon shoots tempura ! Actually, the photo you post is the dragon fruit young flower bud is not the shoot.
    if you want to know more about dragon fruit recipe please enter

    ..Basic Cooking Method- For Baby Dragon ( young flower bud )

    I N G R E D I E N T S
    Baby dragon ( young flower bud ) , washed and prepared salt

    Put the prepared and cut up pieces in a pot with boiling salted water.
    Cook for 15 to 20 minutes without a lid.
    When the baby dragon are cooked, pour off the water and then rinse with cold water. The baby dragon can now be used in salads, stews or as a vegetable.

    13..Dragon Salad ( Baby dragon )
    I N G R E D I E N T S
    3 cups cooked Baby dragon
    3 tbsp chopped white onion
    1/2 cup chopped cilantro
    2 tbsp fresh lime juice or vinegar
    1/2 cup chopped chile
    T O P P I N G
    3 tomatoes, sliced
    1/3 cup chopped cilantro
    1/3 cup cheese
    1/3 cup purple onion rings

    I N S T R U C T I O N S
    1. Mix the baby dragon with the next ingredients and set aside to season for 30 minutes. Stir well and adjust seasoning.
    2. Spread the baby dragon over the platter about 1 1/2 inches deep. Decorate with the tomatoes slices and top with cilantro, cheese, onion rings, chile strips, and slices of avocado (if used).
    3. Overlap the romaine leaves around the edges of the platter and serve at room temperature.

    14. Fried Baby Dragon in Thai Style
    300gm baby dragon slice in to 4- 6 pcs.
    100gm ‘Kuantan salted fish ‘ slice and deep fried.
    1 nos of red chili slice.
    50gm chopped garlic and ginger.

    Thai Fish saurce to taste.
    1.Rinse and blanch into salted boiling water with little cooking oil in
    2 min ,drained out aside.
    2. Heat up wok 2 tbsp oil with garlic, ginger to fragrant ,
    Add baby dragon and toss thoroughly, put pre-fried salted fish and add chilli. Stir well,
    lastly add seasoning and dish up.

    15.Quick Stir-Fried Dragon Flower Roll

    fresh dragon flower 350 g
    2 tbsp (30 ml) vegetable oil
    4 dried hot red chili (chilli) pepper, whole but stems removed
    15 whole Sichuan peppercorns
    3/4 tsp salt, or to taste
    1 tsp soy sauce
    1 tsp sugar
    1 1/2 tsp vinegar
    2 tsp sesame oil

    Wash and drain the fresh dragon flower .Heat the oil in a wok until moderately hot.
    Add the chilis and peppercorn. Fry until browned and fragrant.
    Remove and discard peppercorns but reserve the liquid in a wok. Add the dragon flower and stir-fry for a few seconds.
    Add the salt, soy sauce and sugar. Stir-fry until the dragon flower just start to wilt and are barely cooked.
    Sprinkle with the vinegar, remove dragon flower and place in a dish, and let cool.
    Seed and shred the chili peppers. Flatten the dragon flower and sprinkle with the chili shreds.
    Roll flower into a small roll and cut crosswise, each into 1 1/4 inch (3cm) sections.
    Place in a dish. Mix the sesame oil with the wok liquid, pour over the dragon rolls, and serve.


  3. Hot news: my missus found a dragonfruit in the local supermarket today which had been grown in Shizuoka prefecture. However it is baby-sized compared to the Vietnamese ones, will tell you what it tastes like later.


  4. Dear Absintheur and Foodhoe!
    Yes, this is the same fruit as sampled in Thailand. My wife said this is an offshoot of branches. It does look more like a fritter than a real tempura, I agree, but that’s how the Missus like hers!
    Deep fried courgette flowers are best stuffed either with Italian cheese (many variations, I agre) or chicken paste.
    I’m off to France until September 7th. Hope I will come with some new recipes!


  5. it does look more like a fritter than tempura… is that dragonfruit the same one I sampled in Thailand? With white flesh flecked with black seeds and tastes like melon? I like anything fried, as you know, looks delicious and your condiments sound very intriguing as well!


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