fbpx Tempura of gambas, gazpacho and croutons with parmesan and thyme recipe

Tempura of gambas, gazpacho and croutons with parmesan and thyme recipe

Tempura de gambas, gaspacho et croûtons thym parmesan
Preparation time
10 min
Cooking time
5 min

Some history

Originally from Portugal and then Japan, tempura it is one of the rare types of low cal batter. In this batter made of flour, ice water and egg yolk you dip the vegetables, of course, but also white or shell fish.

Ingredients

For the tempura batter:

  • 12 gambas (prawns)
  • 85g of flour
  • 85g of starch
  • 15g of sugar
  • 15g of yeast
  • 1g of salt
  • 14cl of water

 

For the gazpacho:

  • 8 tomatoes
  • 1 stalk of celery
  • Half a cucumber
  • 2 cloves of garlic
  • ½ shallots
  • Celery salt
  • Tabasco

 

For the croutons:

  • 4 sandwich loaf slices
  • Thyme
  • 50g of parmesan cheese
  • 150g of butter

Preparation

Making the tempura : Mix the flour, starch, sugar, salt and yeast together. Then add cold water. Peel the gambas. Soak in the tempura and fry for a few minutes at 180°C.

For the gazpacho : Cut all the ingredients into lumps. Add the celery salt, salt, pepper and the Tabasco (according to taste). Mix and strain through a Chinois.

Making croutons : Dice the sandwich loaf slices and fry in butter. Add the chopped thyme and the grated Parmesan. Strain.



Wine suggestion

Sancerre
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