Tuesday, 24 October 2017

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

- 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 app├ętit!

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