Marinade the lollipops in olive oil, garlic and parsley for 6 hours, drain them, add salt and pepper and prepare tempura batter.
To prepare the tempura batter use warm water, 3 spoonfuls of beer, 200 grs. of flour and 1 teaspoonful of yeast. Coat the lollipops in the tempura batter and fry them.
Raw quail thighs
60 pieces per bag.
2 bags per box (120 units).
Deep frozen product (IQF)
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