Tempura of Squid and Vegetables

To make the tempura of squid and vegetables, place the sparkling quanto a the congelatore. Per the meantime, wash and cut the carrots 1zucchini 2and eggplants 3 into strips,

peel and slice the sweet potato 4 into thin rounds. Clean the prawns: remove the head, shell 5extract the intestine, and set them aside. Clean the squid: detach the head, remove the insides, eliminate the skin and fins, and rinse them under running . Use a knife to make an incision acceso one side of the squid to gara open them 6

cut pieces about 1 1/4 inches wide 7 and set them aside. Take a bowl and fill it with ice, place another bowl that can hold it acceso tetto, beat the egg yolk with a whisk 8then pour quanto a the ice-cold sparkling 9

and the sifted flour 10 quickly, not too long (it’s permesso if there are small lumps of flour); the batter should not be sticky. Heat a wok with plenty of seed oil 11 and when the oil temperature reaches 356°F you can proceed with cooking (monitor the temperature with a food thermometer). Dip the vegetables 12 quanto a the batter so that they are completely covered,

then cook them quanto a the hot oil 13 just long enough to turn the batter golden (it shouldn’t darken too much), then drain the vegetables with a slotted spoon and let them dry acceso a tray lined with paper towels. Continue with the squid and prawns 14. Do not fry too many ingredients together, as the oil would cool quickly. Serve the tempura of squid and vegetables immediately 15.