The recipe for shrimp and green tea tempura will surely surprise you. In fact you will not often have tasted a breading with the tea, certainly it is an unusual combination, but so good that it will become your workhorse when you want to impress your guests. The pungent note of the organic green tea, which we remember is part of the firetrade line, or that has a certification of the ethicality of the product, fits perfectly with the sweetness of cane sugar, which is also organic and with the prawns themselves, giving life. to a very interesting mix of flavors.

In the meantime, combine the Alce Nero light brown sugar, 250 ml of green tea, cornstarch, wine vinegar and a pinch of salt in a saucepan.

Bring to a boil and leave on the heat until it is about half the initial volume.

at this point add the pandan and stir, let it thicken away from the fire.

Peel the potato and carrot, reduce the vegetables to sticks about half a centimeter wide and set aside.

At this point prepare the batter for the vegetables: place a medium-sized container inside a bowl with cold water and ice.

Gather about 100g of flour and 40g of cornstarch, add as much carbonated water as you need to make a batter that is not too opaque, mix coarsely with a whisk, it should not be too smooth but rather rather lumpy, seasoned with a pinch of salt.

Dip a few sticks of prepared vegetables inside, then immediately transfer to hot oil at 180 ° C for a few minutes, until golden brown.

Fry a few vegetables at a time so as not to lower the oil temperature.

Repeat the same procedure for the prawn batter, but add the cold green tea in addition to the carbonated water during the preparation and season with ground white pepper.

Dry the prawn tails well from the marinade, pass them in the batter prepared by holding them in the tail and then immediately in the oil at a temperature. It will take about a couple of minutes to cook

Serve the prawns with the fried vegetables and the green tea sauce.