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.