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Aiolis and Tempura
Batters
Lemongrass, Sambal & Three-Vinegar Aiolis
Colossal Shrimp Spiced Tempura with Lemongrass Aioli
Tomato and Mozzarella Basil Tempura with
Three-Vinegar Aioli
Chicken Breast Chile Tempura with Sambal Aioli
Andrea Immer Robinson's
Seafood Tempura with Sesame Aioli
WINE NOTES
Vouvray:
100% Chenin Blanc. Vinified using "method Champenoise." Comes from
Vouvray appelation in Loire Valley. Green apple, citrus notes.
Sauvignon Blanc: Bright grapefruit, melon and stone fruit,
lemon zest, with a trace of minerality. Rutherford district, estate
vineyards. Fermentation: 15% in neutral French barrels, 85%
stainless steel, then blended.
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Andrea Immer
Robinson's Seafood Tempura
with Sesame Aioli
Serves 4
- 2 cups Basic Tempura
- 1 1/2 teaspoons sesame paste, divided
- 4 dozen Ipswich clams, shucked
- 1 cup Basic Aioli
- 2 teaspoons sesame oil
- 1/2 teaspoon rice vinegar
- 2 tablespoons toasted white sesame seeds,
for garnish
- 2 pounds Ipswich clams
- Canola oil, for frying
- Kosher salt and freshly ground black pepper
Prepare a fryer or medium stock pot filled 1/3 the way up with
canola oil at 350 degrees. In a medium bowl, combine Basic Tempura
batter and 1/2 teaspoon sesame paste. Dip clams into batter, letting
excess drip off, and gently place in oil, frying in batches until
GB&D (golden brown & delicious), about 3-4 minutes. Drain on paper
towels; season lightly with salt and garnish with sesame seeds while
still hot. Meanwhile, in a medium bowl, combine Basic Aioli, 1/2
teaspoon sesame paste, sesame oil and rice vinegar. To serve, pile
up fried clams on a platter and serve with a dipping bowl of sesame
aioli.
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