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Prawns and vegetables tempura Rating average       PreviewIngredientsPreparation
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0 0 Intermediate 950 Kcal Recipe card 40 Minutes

The typical japanese tempura made at home!

Chef Luca Daniele
Ingredients for 4 persons
  • 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
Preparation for 4 persons step
Place into Vento jar:
Rice: 200 gr (7 Oz)
Dried chickpeas: 200 gr (7 Oz)
Well, now turn the knob and set the speed indicated in the following step.
Vento has to blend at speed 60 for 2 minutes
Help yourself with the stirrer stick if needed
Now press STOP to end the blending.
Place about 200 grams of the obtained flour in a bowl.
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 180°C).
Take the bowl with the batter from the fridge, with a kitchen tongs take the vegetables and the prawns and pass them in the batter and then dip them in hot oil.
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.

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