{"id":986,"date":"2025-07-25T12:33:01","date_gmt":"2025-07-25T12:33:01","guid":{"rendered":"https:\/\/blogmimasaifigen.tucomercioenlinea.com\/?p=986"},"modified":"2025-07-25T12:33:02","modified_gmt":"2025-07-25T12:33:02","slug":"tempura-con-alga-espagueti-de-mar","status":"publish","type":"post","link":"https:\/\/mimasaifigen.com\/blog\/tempura-con-alga-espagueti-de-mar\/","title":{"rendered":"Tempura con alga espagueti de mar"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><br>Una receta de Alf Mota para un entrante ligero y diferente con Alga Espagueti de Mar un alga con un sabor diferente toque de nuez y mezcla con frutos del mar. Con esa esencia, se ha creado esta receta que seguro no defraudar\u00e1 en ninguna mesa.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Tabla de contenidos<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Alternar tabla de contenidos\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/mimasaifigen.com\/blog\/tempura-con-alga-espagueti-de-mar\/#INGREDIENTES\" >INGREDIENTES<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/mimasaifigen.com\/blog\/tempura-con-alga-espagueti-de-mar\/#Como_preparar_la_Tempura_de_Espagueti_de_Mar\" >C\u00f3mo preparar la Tempura de Espagueti de Mar<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/mimasaifigen.com\/blog\/tempura-con-alga-espagueti-de-mar\/#Receta_de_Alf_Mota_Chef_terapeutico\" >Receta de Alf Mota | Chef terap\u00e9utico<\/a><\/li><\/ul><\/nav><\/div>\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"INGREDIENTES\"><\/span><strong>INGREDIENTES<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>20 gr de Espagueti de Mar en seco<\/li>\n\n\n\n<li>Harina de arroz<\/li>\n\n\n\n<li>Harina de garbanzos<\/li>\n\n\n\n<li>Aceite de oliva<\/li>\n\n\n\n<li>Tamari (opcional)<\/li>\n\n\n\n<li>1\/4 de lim\u00f3n (opcional)<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/mimasaifigen.com\/img\/cms\/espaguetti-de-mar-bio-50g.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Como_preparar_la_Tempura_de_Espagueti_de_Mar\"><\/span>C\u00f3mo preparar la Tempura de Espagueti de Mar<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Remojar las Algas Espagueti de Mar, en agua fr\u00eda durante 30 minutos.<\/li>\n\n\n\n<li>Escurrirlas y secarlas, un poco, con un trapo de algod\u00f3n. Colocar un plato con mitad de harina de arroz y de harina de garbanzos, mezcladas.<\/li>\n\n\n\n<li>Rebozar las algas Espagueti de Mar, de manera a que la harina envuelva bien por todos los lados.<\/li>\n\n\n\n<li>En una olla peque\u00f1a o sart\u00e9n colocar abundante aceite. Esperar unos segundos a que el aceite se caliente, pero sin que llegue a humear.<\/li>\n\n\n\n<li>Fre\u00edr las algas en 2 o 3 tandas, hasta que queden doradas.<\/li>\n\n\n\n<li>Colocar un par de minutos en un plato con papel de cocina para que absorba el exceso de aceite.<\/li>\n\n\n\n<li>Colocar en el plato o bol donde las vas servir, en caliente. Se puede condimentar con un poco de zumo de lim\u00f3n reci\u00e9n exprimido y unas gotas de Tamari.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Y listos para disfrutar de un entrante diferente con algas. \u00bfTe atreves a prepararlo?<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/mimasaifigen.com\/img\/cms\/alf%20mota.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Receta_de_Alf_Mota_Chef_terapeutico\"><\/span>Receta de Alf Mota | Chef terap\u00e9utico<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Alf Mota es un chef terap\u00e9utico que ha creado esta receta de Alga Espagueti para Mimasa dentro de la serie de recetas con nuestras algas japonesas y europeas para ense\u00f1arnos c\u00f3mo la alimentaci\u00f3n ha de formar parte de nuestra forma de vida. Alimentaci\u00f3n saludable y con sentido.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Una receta de Alf Mota para un entrante ligero y diferente con Alga Espagueti de Mar un alga con un sabor diferente toque de nuez y mezcla con frutos del mar. Con esa esencia, se ha creado esta receta que seguro no defraudar\u00e1 en ninguna mesa. INGREDIENTES C\u00f3mo preparar la Tempura de Espagueti de Mar [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":987,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[122],"tags":[],"class_list":["post-986","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tempura con alga espagueti de mar - Mimasaifigen<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tempura con alga espagueti de mar - Mimasaifigen\" \/>\n<meta property=\"og:description\" content=\"Una receta de Alf Mota para un entrante ligero y diferente con Alga Espagueti de Mar un alga con un sabor diferente toque de nuez y mezcla con frutos del mar. Con esa esencia, se ha creado esta receta que seguro no defraudar\u00e1 en ninguna mesa. 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