For Lemongrass Aioli
For Tempura Brussels Sprouts
For Lemongrass Aioli
Make the Lemongrass infused oil: Bruise the lemongrass stalk with cleaver, meat mallet or in a mortar and pestle until the pieces starting to come apart, then add warmed peanut oil.
Let the oil infuse with the lemongrass for about 20 minutes. Once the oil is infused, strain it using a fine-mesh sieve into a measuring jug. Place all the other ingredients into the blender and start on medium. The slowly drizzle the infused oil into the blender. Blend until you have achieved a thick, velvety aioli and recheck the salt. Set sauce aside.
For Tempura Brussels Sprouts
Steam Mann™ Brussels Sprouts according to directions. Allow to cool and aside.
Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half. Set aside.
In a 5-quart Dutch oven, heat the vegetable oil over high heat until it reaches 375°F on a deep-fry thermometer.
Once the temperature reaches 365°F, in a medium mixing bowl, whisk the egg, seltzer water and vodka, and then divide it in half. Put half of the mixture in the refrigerator to reserve. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds. Some lumps may remain. Set the glass bowl in a larger bowl lined with ice.
Dip whole Mann™ Brussels Sprouts into the batter using tongs or chopsticks, drain for 2 to 3 seconds over the bowl, and then add to the hot oil. Adjust the heat to maintain 375°F. Fry 6 to 8 pieces, at a time, until puffy and very light golden, about 1 to 2 minutes. Remove to a cooling rack lined with three layers of paper towels set over a half sheet pan. Sprinkle with salt, to taste.
Repeat the same dipping and frying procedure with and serve immediately.
Serves 4-6 and serve with lemongrass aioli for dipping.
