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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
Moncontour Sparkling Vouvray:
100% Chenin Blanc. Vinified using "method Champenoise." Comes from
Vouvray appelation in Loire Valley. Green apple, citrus notes.
Emmolo 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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Master
Makes about 8 cups batter
Basic Tempura:
- 1 quart club soda, cold
- 6 cups rice flour and some extra if needed
Chile:
- 1/4 cup kochu karu (Korean chile flake)
Spiced:
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon ground pink peppercorn
Basil:
- 1 cup basil leaves, blanched in salted
water and shocked in ice water, pureed smooth
- 1/2 cup spinach leaves packed, blanched in
salted water and shocked in ice water, pureed smooth
- Extra rice flour, if necessary
In a large bowl, whisk club soda into rice flour until a pancake
batter consistency is achieved. Divide batter among three bowls and
fold chile flake into one, all the spices into the second one and
basil and spinach purees in the third (may need to add a touch more
flour to keep thickened).
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