Tempura of vegetables and mayonnaise cocktail by Cyril Lignac

Ingredients

For 4 servings

• •1 1 Courgette
• •1 1 Eggplant
• •12 12 Basil sheet(s)
• •80 g 80 g Rice flour
• •11 cl 11 cl Ice water
• •4 c. à soupe 4 Tbsp Mayonnaise
• •1 c. à soupe 1 Tbsp Ketchup
• •1 1 Lemon (juice)
• •1 l 1 l Fried oil
• •Salt, pepper

Method

1. 1.Preparation
2. 2.Cut the vegetables into thin slices. In a bowl, pour the flour and ice water. Mix lightly with sticks. Do not try to get a smooth dough, you must keep some lumps to make the frying more crisp. Heat the oil bath in a saucepan. Soak the vegetables in the tempura paste and dip them one by one in the hot oil. With your hand, take some raw dough and let it fall on the frying vegetables. This forms small asperities, typical of tempura. Dip the basil leaves into the dough and fry them quickly.
3. 3.Sauce preparation
4. 4.In a second bowl, pour mayonnaise and ketchup. Add the lemon juice. Mix. Season with salt and pepper. Book.
5. 5.Dressing
6. 6.Drain the vegetables. Sprinkle with fine salt. Serve with the mayonnaise cocktail.