Candied Shiso
Ingredients
Units
Scale
- 15 shiso leaves, rinsed and patted dry
- 2 tbsp egg whites or aquafaba
- 3 tbsp cane sugar
Eggless Version
- 15 shiso leaves, rinsed and patted dry
- 3 tbsp cane sugar
- 1 ½ tbsp water
- ¼ cup cane sugar
Instructions
- Using a small pastry brush, brush a very thin layer of egg whites or aquafaba on to both sides of the shiso leaf. Dip the shiso leaf into a shallow bowl of sugar and coat each side.
- Carefully place on a wire rack and allow them to dry for 24 hours, flipping them halfway throughout the day.
Eggless Version
- Add sugar and water to a small saucepan over medium heat. Bring to a boil and stir until sugar is dissolved. Remove from heat and allow it to cool to room temperature.
- Using a small pastry brush, brush the leaves with the syrup on both sides and then dip in sugar (in a separate shallow bowl) to coat. Place on a wire rack or parchment paper and leave them to dry for 24 hours, flipping them half way throughout the day.
Notes
- recipe inspired & adapted from Natasha Pickowicz
- Note: These are best stored in an air tight container. The aquafaba ones last about 14 days and the egg white / simple syrup ones last about one month.
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