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Kalettes® with Vegetable Tempura

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Kalettes® and vegetable tempura with soy sauce and honey

Serves 4 people
Prep: 20 minutes


400g Kalettestm
1 red pepper
2 carrots
1 courgette
50g batter flour
50g corn flour
100ml sparkling mineral water
Sunflower oil
Soy sauce
Sesame oil
Lemon juice

Step 1

Put the water in the freezer. In a bowl, place 1 tbsp honey, 1 tbsp lemon juice, 1 tsp sesame oil and 4 tsp soy sauce. Stir, add a few sesame seeds and set aside.

Step 2

Wash and dry the vegetables. Peel the carrots. Cut vegetables into 3mm strips. Wash and dry the Kalettes® and slice off the base.

Step 3

Heat water in a saucepan. When it comes to the boil, add the Kalettes® and cook for 2 minutes. Cool and set aside in a colander.

Step 4

Remove the water from the freezer before it starts to freeze. Pour into a bowl and add the flours and a pinch of salt. Stir until combined, without beating.

Step 5

Heat plenty of oil in a deep-sided frying pan. Dip the Kalettes® in the batter and fry for a few minutes in batches. Fry the other vegetables in the same way.

Step 6

Serve hot