Preparation

Remove the green leaves from the leeks and wash them.
After drained, cut them into slices of about 1 cm.
Wash, peel, dry and cut carrots into thin sticks.
Wash the mushrooms in cold, abundant water and remove their skin.
Wash, dry and cut the eggplant, without peeling, in 0.5 cm slices. Mix the yolk with the flour and mineral water.
Let stand covered for about 15 minutes.
Peel the prawns, scalding them for an instant.
Open the steamed mussels and remove the shells. Wash, dry and cut the fillets into 3 cm cubes.
Heat the oil until it begins to smoke.
Heat the fondue filler.
Take the rechaud to the table and place the fondue container with the oil on top.
Adjust the temperature so that it only smokes slightly. Distribute the ingredients on platters and take the containers with the batter to the table.
To eat, stick with whatever fork you like most, dip it in the batter and then in the oil until it is crispy and golden. When ready, remove, season with salt, pepper, ground ginger or any other condiment.

Ingredients

  • tenpura, [tempɯɾa]) is a typical Japanese dish usually consisting of fried seafood, meat and vegetables. The dish was introduced by the Portuguese residents of Nagasaki through the techniques of cooking fried foods in the 16th century. The name "tempura" comes from the Latin phrase quatuor anni tempora, which refers to the days of hot coals, during which no meat is consumed.
  • 2 leeks
  • 12 small carrots
  • 18 large mushrooms
  • 2 tablespoons of lemon juice
  • 1 small eggplant
  • 1 yolk
  • 250 gr of flour
  • 2.5 dl of cold sparkling mineral water
  • 30 fresh prawns
  • 2 kg of mussels
  • 300 gr of fish fillets
  • 1 L of sunflower oil
  • White bread