Vegetable and prawn tempura
  • 1

    Wash vegetables and dry thoroughly. Cut all vegetables into sticks about 1 cm wide and 7 cm long.

  • 2

    Heat oil to 180°C in deep fryer or saucepan.

  • 3

    Mix the flour and cornflour in a bowl. Add the yeast and very cold water until you have a fluid dough, but not too liquid.

  • 4

    Dip the sticks and shrimps one by one in the tempura batter and place in the oil.

  • 5

    When they have risen to the surface and are golden-brown (1 to 2 minutes), remove them from the oil with a skimmer and place them on absorbent paper.

  • It’s ready!


from the chef


Vegetables make excellent tempera: cut 1 cm wide by around 7 cm long sticks of carrot, celery stalk or fennel bulb and proceed as with shrimps.

The perfect



Tasting tip

Discover the aromas of MONTAGNY

  • Serves4 people
  • Preparation time25 mn


12 large shrimps

Various vegetables in season: carrot, celery, fennel, broccoli, etc.

80g rice flour

1/2 teaspoon baking powder


Oil for frying