Shrimp and green tea tempura with green tea – Italian Cuisine

Shrimp and green tea tempura



For the sauce

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 you cold green in addition to carbonated water during preparation and flavored with ground white pepper.

Dry the prawn tails well from the marinade, pass them in the batter prepared by holding 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 sauce you green.


This recipe has already been read 232 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close