Battered Milkweed with Spicy Raspberry Lime Sauce

Milkweed isn't just for butterflies, it's for people, too. Growing up, my grandmother told me about milkweed shoots, but I never went after it. I always assumed they were bitter - as that is what most of the literature says. Lately, I learned they weren't bitter. Some of the older leaves need a good boil, but the more tender shoots and young leaves can do with a good blanch and they're set to go. Battered up and tossed on the skillet and they're good to go. Don't forget the dipping sauce, it's really what draws it together.

  
Dipping Sauce
1/4 cup soy sauce
2 garlic cloves - minced
1 teaspoon minced ginger
2 tablespoons raspberry jelly
1 tablespoon sesame oil
1 tablespoon chili flakes
juice of 1/2 lime

Mix all ingredients together and let sit.

Batter
3/4 cups flour
1 tablespoon corn starch
2 teaspoons sugar
1 teaspoon salt
1 teaspoon turmeric
2 teaspoons curry
1 teaspoon mustard powder
1/2 cup seltzer

Mix dry ingredients together, add seltzer slowly until a batter is formed. Make sure not to get it too wet or it won't stick to the milkweed. Boil water and blanch milkweed. Drain and rinse under cold water. Remove water - either towel dry, or use a salad spinner. Dip dried milkweed in batter and drop onto hot buttered frying pan.