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Tempura van garnalen en groente
Voor de dipsaus:

100 ml groentebouillon

4 lepels sojasaus

1 lepel zoete chilisaus

2 lepels droge sherry

2.5 cm gemberwortel, fijngehakt

sprietjes koriander om te garneren



Tempura:

olie

4 lepels maïzena

1/2 thl zout

3 flinke eiwitten

500 g gemengde groentes, zoals hele baby-spinazieblaadjes, gehalveerde paddestoelen, plakjes zoete aardappel, courgette, auvergine, paprika

12 grote, rauwe, gepelde garnalen met staartjes
  • Omschrijving recept: Garnalengerechten; Groentegerechten
  • Bron: Ainsley Harriott

Bereiding

Method

1. To make the dipping sauce place the stock, soy sauce, chilli sauce, sherry and ginger in a large pan and bring to the boil. Simmer for 5 minutes.

2. Meanwhile, heat 4cm/1½in of oil in a wok. Mix together the cornflour and salt. Whisk together the egg whites and 4 tablespoons of very cold water until light and frothy. Dust the vegetable pieces and prawns with the cornflour, then dip in the frothy egg; deep fry in batches for 3-4 minutes until golden. Drain on kitchen paper.

3. Pour the sauce into small bowls. Pile the vegetables onto serving plates and serve immediately with the dipping sauce.

Notities

"Another excellent recipe by Ainsley. My guests thought it was wonderful. Am sure I will use the delicious and easy dipping sauce for many Asian dishes." Lynda Skilling