Recipe courtesy of Graham Kerr

Deep Fried Strawberries with Sauce Sabayon

A specialty of the San Francisco Hilton
  • Yield: 4 portions
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1 cup flour

1/4 teaspoon salt

1/4-ounce yeast

1 teaspoon superfine sugar

3/8 cup water

3/8 cup flat beer

1 tablespoon olive oil

12 large strawberries

4 tablespoons Grand Marnier

flour, to coat

1/2 stiffly beaten egg white

2 egg yolks

2 (1/2 egg shells) castor sugar

2 (1/2 egg shells) white wine


  1. For batter: Sift together flour and salt and place in warmed bowl. Make well in center and add yeast, sugar and water; mix together in well. Add beer and oil to well and stir slowly, incorporating flour, to make a smooth batter. Let rest for 4 hours.
  2. Inject strawberries with 1 tablespoon Grand Marnier and lightly flour. Heat oil in deep fryer to 380 degrees F. Fold in beaten egg white and 1 tablespoon Grand Marnier into beer batter. Dip strawberries into batter, 1 at a time and fry in oil about 1 minute, 20 seconds.
  3. Heat together egg yolks, sugar, wine, and remaining Grand Marnier in double boiler, whisking for 4 minutes until thick and light. Fry strawberries once more for 40 seconds. Place on plate, lined with doily, and serve with sauce.
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