Tempura

For the tempura, first prepare the batter. To do this, mix all the ingredients together well. Let the dough rest a little until the flour has swelled.

For the sauce, stir the fish stock with all the ingredients, chop the peeled ginger root very finely and stir into the sauce.

Cut the fillets into tender strips, remove the black intestines from the crab tails. Wash and slice the zucchini, melanzani and mushrooms. Cut scallions in half lengthwise, wash asparagus tips.

Dip the ingredients one by one into the batter and fry in enough oil in a wok or possibly a casserole until golden brown.

Pour the heated sauce into dessert bowls and serve with the tempura.

Preparation Tip:

Tempura can be made with any other firm-fleshed fish as well as other vegetables.

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