600 g /
Mixed seasonal vegetables to taste (asparagus, broccoli, artichokes, carrots, spring onions, green beans)
200 g /
100 g /
about 400 g /
Ice cold sparkling water
1 l /
100% ITALIAN DEEP FRYING OILFind out more
Prepare all the vegetables and wash them thoroughly. Cut them into segments or thin sticks, so that they will cook quickly.
Shell the scampi, cut them along the back with a small knife and remove the black thread of intestine. Make 4 cuts in the bellies of the scampi, turn them over and crush them gently on the chopping-board to straighten them so that they do not curl up during cooking.
Beat the egg yolks thoroughly with the ice-cold water in a bowl. Then pour in the rice flower and 100 g of flour, sifted together. Stir very quickly so that the batter becomes smooth but not sticky.
Heat the oil to 180° in a deep saucepan. Dip the vegetables and scampi quickly in the flour and then in the batter, a few pieces at a time. Drain the excess batter on the edge of the bowl. Then plunge the battered items into the oil and leave to fry for a few minutes until crispy. The tempura must be pale and light, so do not wait until the batter starts to turn golden.
Drain thoroughly on kitchen roll, season with a pinch of flake sea salt and serve at once.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.