Tag: tempura

Calamari, squid and artichoke Tempura recipe – Italian Cuisine

Calamari, squid and artichoke Tempura recipe


  • 500 g mixed squid and squid of medium size
  • 100 g rice flour
  • 70 g rice starch
  • 4 artichokes
  • an egg white
  • lemon
  • sparkling mineral water
  • peanut oil
  • salt

For the recipe of the calamari, squid and artichoke tempura, clean squid and squid; cut the tufts in half and the bags in rings. Clean the artichokes and cut them into 8 wedges each; as you prepare them, immerse them in water and lemon so as not to blacken them.

Prepare a batter by mixing the egg white, flour and rice starch with 150g of carbonated water, very cold. Dip the squid, squid and artichokes into the batter, well drained, then fry in hot peanut oil for 2 minutes. Drain them on kitchen paper, salt them and serve them.

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.


Shrimp and green tea tempura – Italian Cuisine

Shrimp and green tea tempura



For the sauce

Remove the shrimp's head, remove the carapace, with the exception of the tail, then gently pull the filament of the intestine.

Make light diagonal incisions in the lower part of the crustacean so as to give them a more upright shape during cooking.

Transfer the prepared tails into a container and pour the green Alce Nero tea at room temperature until they are covered, close with the film and leave to marinate for about 30 minutes.

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.


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