Tempuras

1. Peel the carrots and cut into sticks. Wash and dry the eggplant, and then remove the stalk. Slice. Wash the broccoli and cut into slices.

2. Prepare the tempura batter. Beat the egg yolks into an omelet, pour the ice water and mix. Stir in flour gradually, salt and whisk until a smooth batter.

3. Heat the frying oil. Coat well the vegetables in small batches in the batter. Then dip gently in hot oil. Let brown for about 20 seconds, then drain on paper towels.

4. Arrange the tempuras in a dish, salt and pepper. Serve with soy sauce.

Photo credit: Sucré Salé