Lisa Hemenway Designing for Food & Function      
Print View

 

Tempura Avocado with Watermelon Radish and Wasabi Mayonnaise

Serves 8

Tempura Batter
1-cup flour
1-cup ice-cold soda water
1 egg

Mix flour with soda water and egg just briefly. A few lumps are a good thing.
Keep chilled while preparing Avocado.

Avocado
Halve the avocado. Make sure they are very firm but still ripe. Peel off skin and take out pit.
Cut each half in half and lay out on a pan and chill while preparing Wasabi Mayonnaise
Sauce.

Wasabi Mayonnaise, Makes 1 ¼ cup
2 Tablespoons Japanese dry wasabi powder mixed with 3 Tablespoons cold water
1 Large egg yolk
2 teaspoons lime juice
1-Tablespoon Rice Vinegar
11/2 Tablespoons Soy Sauce
1 knuckle fresh ginger grated and squeezed of juice
1 cup canola, olive oil blend

Place all ingredients except oil in food processor and blend. Slowly add oil until thickened to emulsify.

Watermelon radishes and Frisee

Slice watermelon radishes to make a pretty circle. Fill circle with frisee to make a nest for avocado. Prepare plates and place in refrigerator.

Heat 2 cups of peanut oil to 350 degrees. Dip the avocado in batter just lightly covering.
Fry for 4 to 5 minutes, turning if you have to.
Drain avocado on paper towels. Place on frisee nest and fill cavity with wasabi mayonnaise. Sprinkle with sesame seeds and garnish with pickled ginger
Serve immediately.

Copyright © 2000-2008 Lisa Hemenway Inc. All rights reserved.

Website designed by: GraphicSmiths

Home • About Lisa Hemenway • Sonoma County’s Wine Country Real Estate • Designing with Lisa Hemenway • Contact Lisa