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- Temps de préparation
- 40 min
- Difficulté
- Facile
- Coût
- €
- Type de repas
-
Amuse-bouches
Apéritif
Sauces
- Publiée par
- Publiée le
- vendredi 21 juin 2019
Ingrédients
- jaune d'oeuf
- 1
- eau froide
- 200 millilitres
- Farine
- 250 grammes
- Sliced Vegetables
- 800 grammes
- noix de cajou concassées
- sauce soja
- 80 millilitres
- ciboulette ciselée
- Cisseled onions
- Ail hâché
- citron (jus)
- 1/2
- huile de friture
- 1 litre
- First prepare all the ingredients which you are going to fry (cut your vegetables into sticks, slices or slices), keep for later use.
- Sift the flour first into a container. Set aside.
- In another container, crack the egg, and mix the yolk and the white (mix roughly).
- Prepare the cold water with ice in a container. Take a cup of ice water and add it to the egg mixture. Then add the flour. Mix the batter with chopsticks or a handwhisk.
- The dough is now ready for to be used immediately. If you do not use it right away, you can store it for a short span of time in the fridge. Coat your ingredients with the batter, using the chopsticks. Fry your ingredients while monitoring the color of your fritters. You know the ingredients are cooked as soon as they rise to the surface. Use a skimmer or chopsticks skimmer to remove them from the oil. Put in a plate protected by absorbent paper.
- Prepare your 3 dipping sauces "Gaspacho, Cream and Soy" in small verrines for unique flavors. Arrange your Tempura mix in an original way on your table!
- Savour with your loved ones!
- Temps de préparation
- 40 min
- Difficulté
- Facile
- Coût
- €
- Type de repas
-
Amuse-bouches
Apéritif
Sauces
- Publiée par
- Publiée le
- vendredi 21 juin 2019
Ingrédients
- jaune d'oeuf
- 1
- eau froide
- 200 millilitres
- Farine
- 250 grammes
- Sliced Vegetables
- 800 grammes
- noix de cajou concassées
- sauce soja
- 80 millilitres
- ciboulette ciselée
- Cisseled onions
- Ail hâché
- citron (jus)
- 1/2 unité
- huile de friture
- 1 litre
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