Sea anemones in tempura

Sea anemones

● 12 small anemones
● 100g marinade
● 150g chickpea flour

Yuzu gel

● 140g Yuzu juice
● 80g invert sugar
● 2.5g agar-agar

Tempura by siphon

● 120g fine wheat flour
● 90g cornstarch
● 40 gr trisol
● 7g baking powder
● 250g water
● 75g vodka
● 10g salt
● 5g tandoori spice mix


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