Tempura Brie with Three Sauces and Ginger Snaps

Years ago, at a bed and breakfast where I worked, the chef set out a small bowl of thin gingersnap cookies next to the Brie on every cheese platter. After one taste of the combo, I was hooked. Thin crumbly Swedish ginger snaps pair better than the thicker, hard ones.

Prep Time: 45 minutes
Cook Time: 5 minutes

Makes 3 servings

½ cup Vegetarian Eel Sauce (page 26)
½ cup (125 ml) Sweet Chili Sauce (page 25)
½ cup (125 ml) Amazu Sauce (page 24)
1 teaspoon fresh orange zest
4 oz (115 g) cherries, pitted and cut in half
1 cup (150 g) flour
1 cup (250 ml) soda water
1 egg
Peanut oil for frying
½ cup (75 g) potato starch or cornstarch (corn flour)
One 8 oz (230 g) wedge Brie, frozen at least 45 minutes
Thin ginger snaps (optional)

Stir the orange zest into the Sweet Chili Sauce. Toss the cherries with the Amazu Sauce. Set sauces aside.
In a medium bowl, stir together the flour, soda water and egg. The mixture will be lumpy.
Heat at least 2 in (5 cm) of the oil to 350°F (175°C) in a skillet or wok.
Dredge the frozen Brie in potato starch, then dip in the tempura batter. Dip again in the potato starch and then the tempura batter. Gently lower the Brie into the hot oil. Use a chopstick or cooking spoon to make sure it doesn’t stick to the bottom of the skillet or wok.
With a spoon, drizzle some of the tempura batter over the Brie as it cooks. Fry for 2 minutes or until golden brown.
Remove from the oil and drain on a wire rack.
Place fried Brie on a serving platter. Serve immediately with sauces and ginger snaps, if desired.