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Clam and vegetable tempura

High in iron, calcium and phosphorus. Good for memory. Clams are low in calories, and their high content in phosphourus and B vitamins make them an essential ingredient for a healthy nervous system.

  • Easy

  • 20 minutes

  • Half a courgette

  • Half an aubergine

  • Half an Italian green pepper

  • Half a red pepper

  • 4 fresh asparagus

  • 12 Cuca clams in water

  • Table salt

  • Maldon salt

  • Olive oil


Ingredients for the tempura:

  • 200 gr flour

  • 300 ml very cold water.

  • Baking soda


Ingredients for the soy sauce:

  • 100 gr sugar

  • 100 ml white wine vinegar

  • 50 ml soy sauce


Cut up all the vegetables unevenly.

For the tempura: put 200 gr flour in a bowl, with 1 tsp of baking soda, and slowly add very cold water, stirring with a whisk.

Set aside until needed.

Prepare the soy sauce by boiling the white wine vinegar with the sugar. When it has boiled for 2 minutes, remove from heat and add the soy sauce. Let it cool before using.

Heat a frying pan with abundant olive oil. Let it heat up and coat the vegetables and the clams, well drained, in the tempura mixture. Put them in the oil a few at a time. When cooked, remove from the oil and let them drain on kitchen paper.

To serve: place the tempura in the centre of the plate, shaped as a castle, and season with the Maldon salt sprinkled over it. Drizzle with the cold soy sauce.