Tempura de crevettes

Tempura de crevettes

Share your picture

Share your masterpiece with the community!
.jpg, .png files accepted, 2 Mo max.



  • The User is responsible for its contents and must ensure the possession of all intellectual and industrial property rights, or otherwise, the authorizations and licenses relating to the elements that it uses, disseminates and publishes on this site.
  • It is not possible to use a logo/image without any rights or an advertisement.
  • The User is informed that any allegation or imputation of a fact which affects the honor or the reputation of the person or the body to which the act is attributed constitutes defamation.
  • Slanderous, abusive or racist statements about a person, can lead to a ban and criminal prosecution. Obscene, pronographic and violent content is also prohibited.

    For further information on our terms of Use et Privacy, please click here.

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
Loading...

Sorry, this entry is only available in French.

Preparation time
10 min
Cooking time
3 min
Difficulty
moderate
Serves
6 people
Meal cost
$$
Meal course
Appetizers
Waffles & Doughnuts
Starters
Hot Starters
Seafood & Shellfish
Vegetables
Dishes
Posted by
Posted on

Ingredients

Metric US
Cooked schrimps
18
Haricots verts
24
Zucchini
1
Wheat flour
360 grams
egg yolks
3
cooking oil
Cold water
50 centiliters
  1. Préparer les crevettes décortiquées mais dont on conserve la queue en les ouvrant par le milieu de façon à les dédoubler légèrement.
  2. Les ciseler ensuite de 4 entailles au couteau et les faire sécher sur une assiette.
  3. Laver les légumes, les faire sécher et découper les courgettes en 12 tranches.
  4. Battre légèrement les jaunes d'oeufs auxquels on ajoute l'eau glacée et les incorporer à la farine tout en remuant délicatement.
  5. Faire chauffer l'huile puis tremper légumes et crevettes dans la pâte à tempura et les plonger dans l'huile bien chaude.
  6. Laisser cuire jusquà ce que les beignets soient boursoufflés sans être dorés.
  7. Les ôter de l'huile à l'écumoire, les égoutter sur du papier absorbant et les servir de suite.
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
Loading...
Preparation time
10 min
Cooking time
3 min
Difficulty
moderate
Serves
6 people
Meal cost
$$
Meal course
Appetizers
Waffles & Doughnuts
Starters
Hot Starters
Seafood & Shellfish
Vegetables
Dishes
Posted by
Posted on

Ingredients

Metric US
Cooked schrimps
18 units
Haricots verts
24 units
Zucchini
1 unit
Wheat flour
360 grams
egg yolks
3 units
cooking oil
Cold water
50 centiliters
Report this recipe

What you'll need to carry out this recipe

Some yummy recipes you might enjoy as well

No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *

*
*