Our recipes

TRESAL fine salt

Assorted blanched vegetables to taste
1 egg or 2 egg whites
250 cc of ice water
240 g of flour
Tresal fine salt

Julienne the vegetables and set aside. Whisk egg with flour and water. It is very important to use ice water (add ice cubes if necessary) because it prevents the batter from getting sticky. Once it is homogeneous, dip the blanched vegetables previously seasoned with Tresal fine salt, and bake for approximately 11 minutes. Serve with white rice and soy sauce.