Deep frying Japanese style! First off the secret to a good tempura is the dipping sauces. These worked well for our playoff football sunday!
Sweet and spicy:
Simmer together 1/2 cup white wine vinegar, 1/4 cup sugar and 1/4 cup of brown sugar for 5 minutes on medium heat stirring often.
Meanwhile mash 2 cloves of garlic with 1/4 t of kosher salt with a knife to form a paste.
Off heat add the garlic paste and 2 t of crushed red pepper flakes, stir good and let get to room temp.
Asian flavored Aioli:
1/2 cup mayo
2 T minced shallot
2 T hot chile sesame oil
1 T soy sauce
1 T brown sugar
1 T chopped fresh cilantro
1 t dijon mustard
1/2 t anchovy paste(or just mash up 2 anchovies with some sugar)
1 clove garlic minced
juice of 1/2 lime
Combine all ingredients, whisk until smooth, chill until ready to serve
Gingered soy sauce:
!/4 cup soy sauce
3 T water
1 T minced ginger
2 t brown sugar
1 t hot chile sesame oil
1 scallion sliced, green and white parts
juice of 1/2 lime
Combine all ingredients, mix well and let stand at room temp.
on the left is Asian aioli. the middle is gingered soy and the right is sweet and spicy!
