Variety of vegetables in tempura with mayonnaise
For the vegetables
20 g. fennel root35 g. marrow35 g. aubergine25 g. carrot25 g. green pepper25 g. red pepper25 g. green asparagus30 g. pumpkin30 g. mange tout50 g. mayonnaiseSunflower oil for frying
For the Quely tempura
1 egg125 g. flour50 g. Quely Picada with garlic and parsley150 ml. cold water
For the decoration
Chopped chives
20 g. fennel root35 g. marrow35 g. aubergine25 g. carrot25 g. green pepper25 g. red pepper25 g. green asparagus30 g. pumpkin30 g. mange tout50 g. mayonnaiseSunflower oil for frying
For the Quely tempura
1 egg125 g. flour50 g. Quely Picada with garlic and parsley150 ml. cold water
For the decoration
Chopped chives
For the tempura
Mix all the ingredients together with a hand blender and leave to stand.
For the vegetables
Cut up all the vegetables, fry them lightly in a little oil in the frying pan, remove them and leave them to cool. Heat the oil, dip the vegetables in the tempura mixture and fry them. Drain and set aside.
Assembly of the dish
Place the vegetables in tempura on one side of the plate, and on the other a little mayonnaise.Decorate with chopped chives.
