Aubergines in honey tempura and caramelised sesame
100 gr sesame
C / S of Mixtisque oil
300 gr of loose flour | 250 gr of corn flour | 75 gr of rice flour
C / S of honey and 100 g of sugar
330 cc of beer
Do it step by step
WE CUT THE AUBERGINES
In strips 4 cm long by 1.5 cm wide. Then we withdraw.
WE PREPARE THE GARRAPIÑADO
This technique consists of melting the sugar so that it can adhere to the dried fruit. In this case we will use the same amount of sesame as sugar, we will put it in a saucepan over medium heat and with a wooden spoon we will stir the mixture until the sugar begins to melt. At that time, we remove it from the heat and continue moving until the sugar crystallizes again. Then we put it back on the fire and repeat the previous process as many times as necessary until it is well browned. Finally, we reserve.
TO MAKE THE TEMPURA
Place the low-strength corn, rice, and wheat flour in a bowl. We mix everything with the beer and cold water until we get a crêpe dough texture. We pass it through a very fine Chinese to liminate lumps and we reserve it in the refrigerator so that it is very cold for the time of service. Gluten should never develop in tempura, so it should be mixed with rods. You can also mix 50% water and 50% beer.
THE FINISHING TOUCH WITH OIL CANETÀ
To finish, heat Lo Canetà Mixtisque oil, which is a mixture of organic autochthonous varieties, to heat in a Parisian, at a temperature between 170o and 180o.
FRY, REMOVE AND PLATE
Pass the aubergines in the cold tempura and fry for two or three minutes. Remove, rectify the salt, and place them on a plate. Top with the honey and caramelized sesame.
- Avda. Constitució nº 31, Canet lo Roig (Castellón)
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