Leeks-mignon Tempura

Tempura de mignons de poireaux à la bière
Preparation 10 min.
Baking 5 min.
Portions 4
Freezing No


  • 250 ml (1 cup) flour
  • 7.5 (1 1/2 tsp.) baking powder
  • 1 pinch salt
  • 1 egg yolk
  • 310 ml (1 1/4 cups) cold beer
  • 625 ml (2 1/2 cups) canola oil
  • 2 leeks-mignon
  • Corn starch
  • Sesame sauce
  • Juice of 1/2 lime
  • 2.5 ml (1/2) strong mustard
  • 60 ml (1/4) roasted sesame oil
  • 125 ml (1/2 cup) soy sauce
  • 30 ml (2 tbsp.) roasted sesame seeds
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Mix the flour, baking powder and salt together. Place the egg yolk in the center and mix completely using your hands. Add the beer, mix well and allow the batter to stand for 10 minutes.
  • In a large casserole, heat the oil to 160°C (325°F). Cut the leeks-mignon in four lengthwise taking care not to remove the end that holds the stalk together. Roll the Leek-mignon pieces in corn starch, carefully removing any exceed and then dip them in the tempura batter. Fry them on all sides to get a nice even color. Place the Tempuras on absorbent paper. Serve with the sauce.
  • Sesame sauce
  • Mix all the ingredients and serve with the Tempura leeks-mignon

Chef's notes