Well•Pict Strawberry Tempura with Ginger-Chocolate Sauce
2 lbs Well•Pict strawberries
1 cup, plus 2 tbsp soda water (ice cold)
1 cup all purpose flour
6 tbsp corn starch
¾ tsp sa;t
2 tbsp sugar or to taste
vegetable oil for deep frying
6 oz bittersweet chocolate
3 tsp pureed crystallized ginger chips
½ cup heavy cream
Heat oil in a deep fryer and stabilize the temperature to 375.
In a bowl, combine the flour, corn starch, salt, and sugar. Whirling the soda water as you pour, add it to the flour mixture. A few strokes should be it, as you’ll want a lumpy batter to work with.
When ready to cook, dip the strawberries in the batter and fry until heated through and crispy on the outside.
Melt the chocolate, ginger, and cream in the top of a double boiler until smooth. Spoon or drizzle the sauce over the tempura-battered strawberries. Serve alone or with ice cream, gelato, or sorbet.