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Tempura

\n\n

12 queues de crevettes décortiquées crues

\n\n

12 chipolatas de veau

\n\n

Une botte de sauge

\n\n

Pâte à tempura

\n\n

200g de farine

\n\n

30cl d’eau très pétillante et froide

\n\n

Sauce

\n\n

250g de séré

\n\n

20g de moutarde en grains

\n\n

20g de sauce teriyaki

\n\n

Sel, poivre

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Effeuiller la sauge. Décongeler les queues de crevettes crues. A l’aide d’une pique en bois, les faire tenir bien droites.
Mélanger la moutarde, la sauce teriyaki et le séré. Assaisonner. Dresser dans 4 petits bols.
Préparer la pâte à tempura au dernier moment, en mélangeant la farine, l’eau pétillante et une pincée de sel.
Chauffer la friteuse à 160°C.
Tremper chaque ingrédient successivement dans la pâte à tempura puis les frire. 1 minute pour la sauge, 3 minutes pour les crevettes et la chipolata. Les égoutter sur du papier absorbant, ajouter une pincée de sel, dresser dans les bols. Servir immédiatement.

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