First bring the vegetable broth to a boil and once it's boiling add the spinach. Now directly cool this down as fast as possible.
Then transfer it into a blender and blend it till smooth (this takes around 3 minutes).
Then add the flour, the rice flour, the corn flour, the egg and the salt. Now blend this till it’s a smooth batter. Then let it rest for at least 1 hour in your fridge.
After that heat up some frying oil till it’s 170 °C and also put in your pie tee stamp to heat it up.
Once the oil is hot take the stamp and gently press it in the batter. Now transfer it into the hot oil and fry it for 30 seconds. Then the pie tee should let go from the stamp.
Deep fry it till the pie tee stops bubbling. Then repeat this process with the remaining batter. Keep them dry and covered for later.Â
Here I serve it with a toasted salmon tartare, a furikake cream and a furikake crumble.Â
