Wash yurine and trim the base. Remove any black spots and steam the yurine petals for about 15–20 minutes or until soft. Set aside to cool.
Press steamed yurine petals with a spatula through a fine sieve to obtain a smooth paste. Divide the yurine paste into 8 portions. Roll each portion into a ball and dust with flour.
Coat the yurine balls with tempura batter, then breadcrumbs.
Heat oil and deep fry the balls for about 1–2 minutes or until light brown. Remove and drain well on absorbent paper.
Arrange on 4 individual serving plates and serve.
© 2018 All rights reserved. Published by Marshall Cavendish.