Tempura batter Ingredients: 100 g of - sifted flour - 0.5 sachet of - Alsatian yeast - 1 level teaspoon of - salt frying oil - 50 g of - starch (cassava, potato, etc.) - 1- egg yolk - 15 cl of - very cold water.
Utensils： 1 Skimmer- 1 fryer- 1 Kitchen whisk- Buy 1 Wooden spoon
Total time:
15 min
Preparation:
10 min -
Cooking:
5 min
Phase 1
Whisk all the ingredients until you obtain a fluid paste.
Phase 2
Leave to rest for 30 minutes to 1 hour in the fridge.
Phase 3
Coat small vegetables, cubes of fish or seafood with batter and immerse in the hot frying.
Phase 4
Drain when the donuts are golden brown and serve hot.
Utensils： 1 Skimmer- 1 fryer- 1 Kitchen whisk- Buy 1 Wooden spoon
Total time:
15 min
Preparation:
10 min -
Cooking:
5 min
Phase 1
Whisk all the ingredients until you obtain a fluid paste.
Phase 2
Leave to rest for 30 minutes to 1 hour in the fridge.
Phase 3
Coat small vegetables, cubes of fish or seafood with batter and immerse in the hot frying.
Phase 4
Drain when the donuts are golden brown and serve hot.