Some recipes…
ENG
Frying adds variety. Food can be fried naturally, with breadcrumbs or in batter.
Mozzarella sticks
Ingredients
250 g Mozzarella
2 eggs
100 ml milk
plain flour for coating 500 g fresh breadcrumbs mixed with half teaspoon dired rosemary or basil, salt and pepper
0.2 l | 20 to 30 secondes |
Preparation
1Beat the egg.
2Cut the mozzarella into sticks. Roll each stick in the flour, then dip in the beaten egg and finally coat them with the breadcrumbs.
3Fry them at 190°C
Idea
Before coating, each stick can be wrapped with Proscuitto ham. Use any type of cheese (camembert, brie, cheddar…).
Tempura
Ingredients 1 egg
400 ml iced water
250 g wholemeal flour Vegetables: broccoli, cauliflower, red or green peppers, onions, courgettes, aubergines, any fillets of fish or prawns.
0.5 l | 2 to 3 minutes |
Preparation
1Beat the egg, stir in the ice water then beat in the wholemeal flour. This batter is quite liquid compared to other batters but that’s what makes it lighter. Dip the vegetables or fish in the batter.
2Fry them in batches at 190°C while the batter is still cold.
Idea
This will work with other types of flour. Dip in the soy sauce flavoured with daikon radish and ginger.
Chinese Spicy Prawns | 0.5 l | 2 to 3 minutes |
Ingredients
500 g cooked extra large prawns or tiger prawns
100 g cornflour
2 beaten eggs
175 g fresh white breadcrumbs mixed with 1 teaspoon Chinese Five Spice Powder
wedges of lemon to serve
Preparation
1Coat the prawns in the cornflour. Shake to remove the excess.
2Then dip into beaten egg and finally coat in the breadcrumbs.
3Fry them in batches at 180°C.
Idea
Instead of prawns use pieces of monkfish fillet.
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