Tempura with Le Gruyère AOP

Ingredients

• 160 g Le Gruyère AOP
• 150 g shallots
• 1/2 dl red wine
• 10 g sugar
• 1/2 dl vegetable stock
• 1 tsp of red wine vinegar
• salt and pepper
• 120 g of rice flour
• 60 ml of beer
• 60 ml water
• 1 egg yolk
• 1 l of frying oil
• 1/2 dl of fish stock
• 2 tbsp of peanut butter
• 100 g of roasted peanuts
• 1 1/2 dl vegetable stock
• 1/2 clove of garlic
• 1 pinch of chili pepper