We check out "The Ivory Tower" in Ireland.

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.