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Marin 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.


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

For the croutons:
4 sandwich loaf slices
50g of parmesan cheese
150g of butter


<strong>Making the tempura</strong>
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.

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

<strong>Making croutons</strong>
Dice the sandwich loaf slices and fry in butter.
Add the chopped thyme and the grated Parmesan. Strain.

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