| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Cklive20, Pdate | 1 | servings | |
INGREDIENTS
| 3/4 | c | Flour |
| 2 | ts | Baking powder |
| 1 | c | Seltzer water; ice cold |
| Salt and cayenne pepper; to taste | ||
| 2 1/2 | c | Balsamic vinegar |
| 1 | c | Port wine |
| 1 | Onion; diced | |
| 3 | c | Red pepper juice |
| 1/4 | c | Honey |
| 1 | c | Port wine |
| Salt; to taste | ||
| 1/4 | ts | Arrowroot |
| 1/4 | c | Wasabi powder |
| 1/4 | c | Water |
| 1/2 | c | Creme fraiche |
| 1 1/2 | tb | Lemon juice |
| Salt; to taste |
INSTRUCTIONS
TEMPURA BATTER BALSAMIC SYRUP RED PEPPER SYRUP WASABI CREAM TEMPURA BATTER: Whisk together ingredients. Can be used for up to 1 hour. Keep cold! BALSAMIC SYRUP: Put all ingredients together and reduce over medium heat, down to 1/4 of its liquid. Strain and discard onion. RED PEPPER SYRUP: Combine all ingredients in a saucepan. Reduce down to 3/4 of a cup. Thicken with the arrowroot. WASABI CREAM: Dissolve Wasabi in water. Whisk in creme fraiche and lemon juice. Season with salt. Converted by MC_Buster. Per serving: 1836 Calories (kcal); 35g Total Fat; (22% calories from fat); 15g Protein; 260g Carbohydrate; 107mg Cholesterol; 1067mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 3 Fruit; 7 Fat; 5 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9313 Converted by MM_Buster v2.0n.
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