We check out "The Ivory Tower" in Ireland.
September 7, 2007![](https://static.dw.com/image/2767839_800.webp)
Japanese Beer Batter Tempura with Ponzu Sauce.
Head chef Mark Cronin cooks Asian food. There are fish, shellfish and vegetable dishes on his menu.
Ingredients:
½ red pepper
4 asparagus sticks
3 Shiitake mushrooms
¼ Butternut squash
500 ml beer
300 g flour
2 eggs
½ red chili pepper
2 spring onions
200 ml grapefruit juice (or other citrus fruit juice)
60 ml soy sauce
vegetable oil
1. The Tempura:
Peel the butternut squash and cut into slices about 8mm thick. Slice the red pepper and asparagus (lengthwise) and the Shiitake mushrooms.
Batter: gradually mix two whole eggs with 500 ml beer. Use chopsticks instead of a whisk. Gradually add 300 g flour until the batter sticks to the back of a spoon.
Dip the vegetables into the beer batter and fry briefly in oil heated to 180 C. Drain the vegetables and serve in a small pile on a plate.
2. Ponzu Sauce:
Finely chop the chili pepper and spring onions, stir into the grapefruit juice. Add the soy sauce and a spoonful of sugar to taste. Serve on a small shallow dish next to the Tempura.