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recipes 0 0 Intermediate 950 Kcal Recipe card 40 Minutes
The typical japanese tempura made at home!
- • 200 gr Rice
- • 200 gr Dried chickpeas
- • 20 nr Prawn tails
- • 4 nr Carrots
- • 2 nr Leek
- • 2 nr Peppers
- • 200 gr Sparkling water
- • 400 gr Seed oil (frying)
- • 5 gr Salt
Rice: 200 gr (7 Oz)
Dried chickpeas: 200 gr (7 Oz)
Add a little at a time about 200 gr of very cold sparkling water and stir gently with a whisk until you get a fairly liquid batter.
Put in the fridge to rest.
In the meantime, clean and wash the vegetables carefully and cut them in order to obtain sticks of about 3 mm per side and about 8 cm long.
Remove the carapace from the prawns and leave the tail, gently incise along the back with a small knife and remove the gut (another way without cutting along the back: halfway up the shrimp put a toothpick or similar at the gut and remove it gently).
Put the oil in a pan not so high and wide, it must be very hot (about 180Â°C).
Put a few pieces at a time not to lower the temperature of the oil, check the cooking and as soon as the batter takes a golden color drain and pass on kitchen paper to remove excess oil, salt and serve immediately.