Leeks mignons tempura
10
5
4
No
Ingredients
- 250 ml (1 cup) of flour
- 7,5 ml (11/2 teaspoon) of baking powder
- 1 pinch of salt
- 1 egg yolk
- 310 ml (11/4 cup) of cold beer
- 625 ml (21/2 cups) of canola oil
- 1 package of leeks mignons (2 leek whites) of Les Cultures de chez nous
- Cornstarch
For the sesame sauce:
- Mix all ingredients of the sauce together and serve with leeks mignons tempura.
Preparation
Side-by-side mode
- Sieve together flour, baking powder and salt. Set the egg in its center and mix well by rubbing flour between your hands. Add beer and mix well. Cool down the dough for about 10 minutes.
- In a large casserole, heat oil at 160°C (325°F). Slice leeks mignons into four while keeping the top that holds it all together. Set leeks mignons quarters into cornstarch and remove well its surplus. Soak leeks mignons into tempura. Fry over each sides to obtain a good coloration. Set tempuras over paper towels. Serve the sauce.
For the sesame sauce:
- Mix all ingredients of the sauce together and serve with leeks mignons tempura.
