Tempura Asparagus
These crispy deep-fried asparagus spears are a delightful treat with a tangy and flavorful dipping sauce on the side. The asparagus is coated in a light and crispy batter, creating a satisfying crunch with every bite. Paired with a zesty dipping sauce featuring hints of garlic, ginger, and chili, these fried asparagus spears make for a perfect appetizer or snack for any occasion. Enjoy the contrast of the crunchy exterior and tender asparagus inside, along with the burst of flavor from the dipping sauce.
— Constant Cookbook
Ingredients
- For the asparagus :
- Sunflower or vegetable oil, for deep-frying
- 50g plain flour, plus 3tbsp extra for dusting
- 1tsp cornflour
- 100ml chilled sparkling or soda water
- 2 x (250g) bunches of asparagus
- For the dipping sauce:
- 1â„2 red chilli, seeds removed and finely chopped
- 2tbsp rice wine vinegar
- 1 small clove of garlic, peeled and crushed
- 2tsp caster sugar
- 1tsp freshly grated root ginger
- 2tsp chopped coriander
Instructions
- Mix all of the ingredients for the dipping sauce together and leave for about 30 minutes.
- Pour enough oil into a wok or large pan to come halfway up the pan. Heat the oil to 180°C. To tes, drop in a 2-3cm cube of bread â it should be golden and crisp in 1 minute
- Place the flour, cornflour and a good pinch of salt in a bowl and mix in the soda water with a chopstick until it is just combined â a thin, slightly lumpy mixture.
- When the oil is ready, trim the ends off the asparagus, rinse under the tap, dust in the 3tbsp of flour, and then briefly dip into the batter.
- Drop straight into the oil, a few at a time, for just 1 to 2 minutes, until pale golden and crisp. Drain on kitchen paper and serve with the sauce.
Yield
Serves 4
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