Pintxo de rejo con piparra en tempura (garlic with piparra in tempura)

Sauces to Accompany
This recipe goes well with any of these sauces:
A light mayonnaise or aioli.
Other green as pesto or mojo verde.
Another spicy tomato-based one.

Cut the legs of the chanterelles into 5 cm long pieces. Insert on a skewer a piece of rejo and a piparra. Repeat with more skewers and set aside.

For the Tempura Dough
Pour the tempura mix into a bowl, and gradually add very cold water (ice can be added) until a light custard-like consistency is obtained.

Dip the skewers in the tempura batter and fry in hot oil until golden brown.