Searching for a fresh starter or aperitif idea to wow friends? This vegetarian tempura delivers. For about 15 pieces, slice an unpeeled zucchini into 5 mm rounds. Salt the slices and drain on absorbent paper. In a bowl, whisk an egg yolk with 10 cl ice-cold or sparkling water, then gradually incorporate 100 g flour. Season boldly with ginger, chili, and paprika. Coat each zucchini slice in the batter, then fry in hot oil until golden on both sides. Serve hot or cold with flavorful dipping sauces.
Impress guests effortlessly with this crowd-pleasing dish. For 4 servings, shell 12 raw prawns. Whip up the batter: one egg yolk, 15 cl ice water, and 100 g flour. Heat oil in a pan, dip prawns in batter, and fry until golden. Drain well and serve over greens with a spicy sauce.
Add an Indian twist to tempura with spiced chicken. For 4, cube 4 chicken fillets, toss with chopped spring onions, curry powder, and olive oil. Marinate 20 minutes. Batter: 200 g flour, 65 g cornstarch, 50 cl sparkling water. Dip chicken and fry in hot oil. Plate on pineapple slices with arugula.
