Friscous® Tempura

Let's start by preparing the tempura. In a container, mix flour and ice-cold sparkling water. To the mixture obtained, add the Friscous®. Pass the flying squids through the batter and remove any excess. Pour the sunflower seed oil into a pot, bring it to frying temperature and immerse the flying squids for a few minutes. Before proceeding to fry the flying squids, boil some water together with ginger, salt and sugar and blanch the carrots cut into rounds in the emulsion obtained. After blanching them, blend them until you obtain a smooth cream. At this point marinate the seasonal salad mix with the juice obtained by squeezing an orange, the lime and the grapefruit. Add a drizzle of extra virgin olive oil, salt and the carrot cream to the salad. Garnish the plate with a few orange segments.