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.

Tempura

• 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