Chef's Table Recipe: Tempura With Lemon Sauce

Tempura Batter


2 cups all purpose flour

2 cups rice flourr

1 teaspoon baking powder

300 millileter beer

300 millileter vodka

1 tablespoon honey


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Mix the two flours and the baking powder together. Combine the beer, vodka and honey. Whisk into flour but do not over mix (there should still be some small lumps). Immediately place in soda canister and charge with CO2 or refrigerator 1 hour before use.

Lemon Sauce


4 lemons

1 tablespoon sugar

1 egg yolk

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1 teaspoon salt

1/2 cup extra virgin olive oil

1/2 cup cornmeal

1/3 cup lemon juice

2 tablespoons water


Juice fresh lemons and then peel skins, leaving no white pith. Blanch skins for about 7 minutes in boiling water. Drain, rinse and cool. Place peel, sugar, yolk, salt and 2 tablespoons water in a blender and slowly add the oil and the lemon juice.

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