Surimi tails in tempura

Today we wanted to prepare these surimi tails in an original way, although we also often eat them in salads, toasts or sandwiches.

Ingredients for 4 units:

- 3.5 oz warm water

- 2.7 oz of tempura flour

- 4 surimi tails 

- Alichurri sauce 

- Olive oil

Recipe:

- In a medium bowl, mix the warm water with the tempura flour with some sticks until you form a cream.

- Pinch the surimi tails with skewer sticks.

- Put them in the cream so that it covers everywhere equally.

- In a large pan or saucepan with plenty of olive oil, fry the surimi tails until the tempura is golden.

- Remove the skewer sticks.

- Place on absorbent paper to remove excess oil.

Bon appétit!