Leeks mignons tempura

Author: Les Cultures de chez nous
Tempura de mignons de poireaux à la bière
Preparation 10
Baking 5
Portions 4
Freezing No


  • 250 ml (1 cup) of flour
  • 7,5 ml (1½ teaspoon) of baking powder
  • 1 pinch of salt
  • 1 egg yolk
  • 310 ml (1¼ cup) of cold beer
  • 625 ml (2½ cups) of canola oil
  • 1 package of leeks mignons (2 leek whites) of Les Cultures de chez nous
  • Cornstarch
  • Sesame sauce :
  • 1/2 lime juice
  • 2,5 ml (1/2 teaspoon) of Dijon's mustard
  • 190 ml (3/4 cup) of Hoisin sauce
  • 60 ml (1/4 cup) of sesame oil
  • 125 ml (1/2 cup) of soy sauce
  • 30 ml (2 tablespoons) of roasted sesame
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  • Sieve together flour, baking powder and salt. Set the egg in its center and mix well by rubbing flour between your hands. Add beer and mix well. Cool down the dough for about 10 minutes.
  • In a large casserole, heat oil at 160°C (325°F). Slice leeks mignons into four while keeping the top that holds it all together. Set leeks mignons quarters into cornstarch and remove well its surplus. Soak leeks mignons into tempura. Fry over each sides to obtain a good coloration. Set tempuras over paper towels. Serve the sauce.
  • Sesame sauce :
  • Mix all ingredients of the sauce together and serve with leeks mignons tempura.

Chef's notes