Peppers filled with cheese and prawns in tempura
4
40'
Ingredients
For the peppers:
16 baby peppers
16 baby peppers
100 g peeled shrimp tails
2 cloves of garlic
20 g fried tomato
For the tempura:
200 g very cold water
150 g flour
4 g baking powder
4 g salt
1
To make the tempura, put the flour, yeast and salt in a bowl and gradually add the very cold water while mixing with a stick. Let it rest in the fridge for at least half an hour.
2
Fry the chopped garlic cloves in a pan with olive oil, add the chopped prawns and sauté for a few seconds.
3
Mix the prawns with Quescrem Plus and put them in a piping bag. Make a cut along the pepper and fill, if necessary close with a toothpick.
4
Dip the peppers in the tempura and fry in hot oil at 180ºC
