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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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Colossal Shrimp Spiced Tempura
with Lemongrass Aioli
Serves 4
- 1 cup Spiced Tempura
- 4 large head-on shrimp (U4-6’s), peeled,
deveined, tail on
- 1 cup Lemongrass Aioli
- 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. Have Spiced Tempura in a
medium bowl, dip shrimp in tempura, covering it fully. Let excess
drip off and gently lower into hot oil. Fry until GB&D (golden brown
and delicious), about 3-4 minutes. Drain on paper towels and lightly
season with salt. Serve with a dipping bowl of Lemongrass Aioli.
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