Rape blossoms, brow beans and scallop frit
Frit made with plenty of seasonal ingredients.
Change the ingredients according to the season and finish with a refreshing balsamic sauce.
Change the ingredients according to the season and finish with a refreshing balsamic sauce.
How to make it
1
Mix [A] together and make a batter.
2
Cut the rape flowers into bite-sized pieces, and peel off the skin of the beans. Cut the scallops in half.
3
The ingredients are intertwined with the batter you have made and fry them in the order of rape flowers, scallops, and beans.
4
Finally, batter only one side of the shiso leaves, fry until crispy and remove. Sprinkle salt all over while it's hot.
5
Place the balsamic vinegar in a small pot and simmer over high heat. Once the amount is about 1/3, place in ice water to cool, add lemon juice and thicken the sauce.
6
Place the frits all over the plate. Sprinkle thick balsamic sauce all over with a spoon and garnish with micro tomatoes to add color to it and you're done.
material
-
[A]
- Tempura flour
- 130g
-
- water
- 200cc
-
-
Olive Oil
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
-
- Rape blossoms
- 60g
-
- Fra beans
- 12 tablets
-
- Scallops
- 2
-
- Ooba
- 3
-
- salt
- Appropriate amount
-
- Balsamic Vinegar
- 5 tablespoons
-
- Lemon juice
- 1/2 tsp
-
- For micro tomato
- Appropriate amount
[PR]
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