Tempura

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the fish, dab dry and cut into cubes. Sprinkle with lemon juice. Remove the scampi from their skin. (Do not remove tail) Carefully remove the black intestine. Clean and wash the broccoli and cut it into small florets. Clean and wash the zucchini.

2. 2

   Peel the carrots. Cut both into slices. Clean and wash the aubergine, cut it in half lengthwise and cut into slices. For the dough mix egg yolk and 1/2 litre ice water. Sift in flour and stir well. Heat the oil in a pot. Dip the ingredients one by one into the dough and bake until golden brown in portions. Drain on kitchen paper and keep warm. Peel horseradish and grate thin strips. Mix salt and glutamate.

3. 3

   Dip the ingredients one by one into the dough and bake until golden brown in portions. Drain on kitchen paper and keep warm. Peel horseradish and grate thin strips. Mix salt and glutamate. Arrange horseradish, soy sauce and salt mixture in small bowls. Cut lemon into slices and add to salt. Arrange the tempura on a plate and put the dips on top