Tempura of gambas, gazpacho and croutons with parmesan and thyme recipe
Some history
Originally from Portugal and then Japan, tempura it is one of the few low-calorie types of frying. 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 flour
- 85g starch
- 15g sugar
- 15g baking powder
- 1g salt
- 14cl water
For the gazpacho:
- 8 tomatoes
- 1 stalk of celery
- Half a cucumber
- 2 garlic cloves
- ½ shallots
- Celery salt
- Tabasco
For the croutons:
- 4 sandwich loaf slices
- Thyme
- 50g parmesan cheese
- 150g butter
Preparation
Making the tempura:
Mix the flour, starch, sugar, salt and baking powder 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 sieve.
Making croutons:
Dice the sandwich loaf slices and fry in butter.
Add the chopped thyme and the grated Parmesan.
Strain.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.