Tempura
Instructions
Cut the zucchini into thin slices lengthwise and celery into pieces no more than 5 cm.
Prepare a liquid cream with 1 tablespoon of cornstarch, 1 tablespoon rice wine, salt, pepper, glutamate, and a few tablespoons of oil.
Dip the fish and the vegetables and let it marinate, turning them until they each time for at least an hour.
Prepare the batter by whisking the egg whites 2 whites very firm and gently add the flour, the remaining cornstarch and rice wine.
Lengthen if necessary with a few tablespoons of cold water and add a tablespoon of baking powder.
Just before serving, drain the shrimp from the marinade, then toss them into the batter and put to fry in very hot oil.
Pass on the cures to drain the oil, and serve them on hot dishes.
Ingredients and dosing for 4 persons
- 600 g of mixed vegetables (zucchini, white celery)
- 6 shelled shrimps
- 100 g of shrimps
- 2 egg whites
- 100 g of flour
- 3 tablespoons of cornstarch
- 3 tablespoons of sake
- Salt
- Pepper
- Glutamate
- Peanut oil