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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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Chicken Breast
Chile Tempura
with Sambal Aioli
Serves 4
- 2 large boneless, skinless, naturally fed
chicken breasts, cut into long strips
- 2 cups Chile Tempura
- 1 cup Sambal Aioli
- Canola oil, for frying
- Kosher salt and freshly ground black pepper
- Chives, for garnish
Prepare a fryer or medium stock pot filled 1/3
the way up with canola oil at 350 degrees. Have Chile Tempura in
medium bowl, dip chicken slices in batter, letting excess drip off.
Gently place in hot oil and fry until GB&D (golden brown and
delicious), about 4 minutes. Drain on paper towels and lightly
season. To serve, arrange tempura chicken on platter lined with
banana leaf and serve Sambal Aioli in dipping bowl garnished with
chives.
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