Tempura of caramote prawns and turbot fillets with orange hints and fried butternut squash chips
by chef Alessio Bottin - Delegation of Verbano-Cusio-Ossola | Enter the site and find out all the recipes
Ingredients
- 1 - Fresh turbot about 2 kg
- 8 - Locally fished caramote prawns
- 200 gr. - Butternut squash, peeled
- 200 gr. - All-purpose/00 flour
- 3 - Fresh egg whites
- 50 gr. - Rice flour
- 50 cl. - Cold red ale
- 1 - Orange with edible zest
- 1 - Teaspoon of baking powder
- Qs - Non-iodized table salt
- Qs - Black pepper
- 3 lt. - FRIENN Olitalia deep-frying oil
- Qs - Maldon sea salt
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