Tempura Foie Gras with Truffled Ponzu

Difficulty:

1/5

Ease of Preparation: Easy

Time of Preparation: 20 minutes

Yield: 4 servings

Ingredients:

Peanut Oil for frying
4 1-ounce cubes of foie gras (4 x 30 grams)
4 small strips of nori sheets
1 can of cold club soda
2 cups of rice flour (250 grams)
1 egg white lightly beaten

For the Ponzu:

¾ cup orange juice (175 millilitres)
2 tablespoons mirin (30 millilitres)
¼ cup limejuice (60 millilitres)
¼ cup Soya sauce (60 millilitres)
2-tablespoons finely minced scallions
1-tablespoon truffle oil (15 millilitres)
½ teaspoon Tabasco (2 ½ millilitres)

Method:

Put the flour in a bowl and make a well in the middle. Then add the cold club soda and mix well until batter forms. Set aside.

Season the foie gras with salt & pepper, wrap each piece in the nori strips then secure each one with a wooden skewer. Dust the pieces with a little flour.

In a separate bowl, beat the egg white with a fork. Dip the foie gras packages into the egg white and then the batter. Fry them in hot oil until crisp, about 2 minutes, pat dry and serve with ponzu dipping sauce & pickle ginger.

For the ponzu combine all the ingredients in a bowl and mix well and refrigerate until ready to use.