Add <quantity>160<unit>g</unit></quantity> of all-purpose flour to a bowl

Add <quantity>200<unit>ml</unit></quantity> of cold water and whisk until smooth

Add <quantity>1</quantity> egg yolk and whisk to combine

Preheat <quantity>3<unit>cups</unit></quantity> of vegetable oil to <temperature>180<unit>°C</unit></temperature>

Pick the long stem ends off <quantity>1<unit>bunch</unit></quantity> of basil, <quantity>1<unit>bunch</unit></quantity> of coriander, and <quantity>1<unit>bunch</unit></quantity> of chervil

Dip the herbs into the tempura batter until well coated

Fry the herbs for about 40s or until crispy. Place them on paper towels to drain

Add flaky salt to taste. The herb tempura is ready

Enhance your dishes or salads with these crunchy herbs, or enjoy them with a glass of beer!