Home / Recipe / Rice-tempura stuffed with camembert, served on beetroot-celeriac salad
17 September, 2016

Rice-tempura stuffed with camembert, served on beetroot-celeriac salad

Posted in : Vegetarian on by : mnmchef Tags: ,

Rice-tempura stuffed with camembert, served on beetroot-celeriac salad
Print Recipe
Difficulty level: medium
Servings
4 persons
Cook Time
40 minutes
Servings
4 persons
Cook Time
40 minutes
Rice-tempura stuffed with camembert, served on beetroot-celeriac salad
Print Recipe
Difficulty level: medium
Servings
4 persons
Cook Time
40 minutes
Servings
4 persons
Cook Time
40 minutes
Ingredients
For the tempura:
Servings: persons
Instructions
  1. Cut the beetroot and the celeriac into thin stripes.
  2. Mix with the zest and juice of the lime, the sliced chili, spring onion, half of the pomegranate, chopped parsley and some salt and pepper.
  3. Leave the salad on the side.
  4. Combine the ingredients of the tempura batter.
  5. Heat up the frying oil on medium high heat.
  6. Place a tbsp of rice on your hand. Then about the same amount of camembert on it and cover with another tbsp of rice. With both hands press it together into one giant lentil shape.
  7. Dip into the batter, then fry it. When it is ready, place it on a kitchen paper towel to absorb the oil.
  8. Slice the radish and make circles from the slices on the plates.
  9. Place a metal ring on the slices and press the salad into the ring, giving a nice shape for the salad.
  10. Place the rice-tempura onto the salad, decorate with the remaining pomegranate and some chopped parsley.
Recipe Notes

Bon appétit!

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