Bresc BV

Scampi tempura with pea pesto

Ingredients

4

For the pea pesto

  • 200 g peas, cooked
  • 10 g basil
  • 40 g pine nuts
  • 55 g olive oil
  • 5 g Bresc Garlic chopped

For the marinade

  • 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

For the tempura batter

  • 50 g flour
  • 50 g rice flour
  • 75 g iced water

Preparation method

Mix all the ingredients for the pea pesto until you have a homogeneous mixture, then season. Mix all the ingredients for the marinade. Place the scampi in the marinade and allow to marinate for 5 minutes. Mix the flour, rice flour and iced water. Dip the scampi in it one by one, then deep-fry them. Season with a little salt and serve immediately with the pea pesto.