Scampi tempura with pea pesto - Bresc BV
Scampi tempura paired with a fresh pea pesto using Bresc garlic and ginger. Perfect for a delightful culinary experience! 🍽️✨
Ingredients
- 200 g peas, cooked
- 10 g basil
- 40 g pine nuts
- 55 g olive oil
- 5 g Bresc Garlic chopped
- 30 g Bresc Garlic chopped
- 30 g rice vinegar
- 1 g salt
- 10 g fish sauce
- 5 g soy sauce
- 10 g olive oil
- 2 Bresc Ginger puree
- 5 g mirin (sweet rice vinegar)
- 12 shelled scampi
- 50 g flour
- 50 g rice flour
- 75 g iced water
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