Sunshine vegetable tempura with Camargue salt
Preparation time: 20 min - Cooking time: 5 min
For 4 people:
1 red pepper
1 yellow pepper
1 red onion
1 bunch of fresh basil
50 g flour
50 g corn starch
1 egg yolk
12 cl ice-cold sparkling water
2 l cooking oil
A pinch of Espelette pepper (optional)
A pinch of Le Saunier de Camargue ground salt
Le Saunier de Camargue fleur de sel
In a chip pan or large saucepan, heat the cooking oil to 180°C.
Wash and dry all the vegetables.
Remove the basil leaves one by one.
Remove the seeds from the peppers and cut into thin slices.
Cut the courgette into stick shapes.
Peel and cut the onion into rings.
To make the tempura batter, mix the corn starch with the flour and egg yolk in a bowl.
Add the sparkling water to make a pancake batter texture.
Add the Le Saunier de Camargue ground salt and stir.
Cover a plate with paper towels.
When the oil is hot, put the vegetables one by one in the batter and then fry in the hot oil.
Drain on the paper towels and season with Le Saunier de Camargue Fleur de Sel and a pinch of Espelette pepper, if using.