Tempura

Preparation:

Preparation: Cut the zucchini into thin slices lengthwise and the celery into pieces no longer than 5 cm. Prepare a liquid cream with 1 tablespoon of cornstarch, 1 tablespoon of sake, salt, pepper, glutamate, and a few tablespoons of oil. Immerse the fish and vegetables in it and leave to marinate, turning them occasionally for at least an hour. Prepare the batter by beating the 2 egg whites until stiff and gently adding the flour, remaining cornstarch and sake. Dilute if necessary with a few spoonfuls of cold water and finally add a spoonful of baking powder. Just before serving, drain the prawns from the marinade, dip them in the batter and fry them in very hot oil. Pass them on the grid to drain the oil, and serve them on hot plates.