Tempura Morar Shoots


  • Morar Shoots
  • 2 egg yolks
  • 250 g tempura batter mix
  • 0.50 l ice-cold water, preferably carbonated water
  • A pinch of salt


Tempura batter

  • Stir the tempura batter mix with a pinch of salt.
  • Add the ice-cold water and egg yolks.
  • Stir briefly with a whisk.
  • The tempura batter is now ready to use.


  • Heat a generous amount of oil to 200°C in a deep pan.
  • Dip the Morar Shoots in the tempura batter with tweezers.
  • Shake off the excess batter and then lower into the oil.
  • Fry until golden brown in a few minutes, turning if necessary.
  • Remove the tempura from the oil and drain on kitchen paper.
  • Serve immediately with a tasty spicy sesame sauce, soy sauce, or sweet sauce, or as an extra component in Asian and/or fusion cuisine dishes.

Recipe: Eric Miete

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