Shrimp, squid and vegetable tempura

INGREDIENTS FOR 4 PERSONS 2 eggs 15 cl sparkling water; 100 g of flour; 50 g cornstarch; 2 zucchini; 8 pieces of squash; 2.5 liters of frying oil

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– Beat the eggs with sparkling water straight out of the fridge.

– Mix the flour and cornstarch with a fork with a little of the liquid water + egg. Gradually add the rest of the liquid.

– Cut the vegetables into sticks or slices.

– Cut the squid into rings or strips.

– Put all the ingredients on absorbent paper to dry them well. v Heat up the frying oil in the pan. Be careful not to get too hot: it must not exceed 180°C.

– Alternately coat a small amount of vegetables, prawns or squid in the batter.

– Immerse them in the oil for 2 to 3 minutes using the frying basket for convenience.

– Finally, take out the fried food and place it on absorbent paper.

Trick: You can preserve your frying bath by filtering it between each use (5 to 7 baths).

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Marine Boisset

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