Chef's Table Recipe: Tempura With Lemon Sauce

April 30, 2009— -- Ingredients:

Method:

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.

Ingredients:

Method:

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.