Jo Pratt's Asparagus Tempura
Over a year ago
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Ingredients
- Sunflower or vegetable oil. for deep-frying
- 50g plain flour. plus 3 tbsp extra for dusting
- 1 tsp cornflour
- 100ml chilled sparkling or soda water
- 2 x (250g) bunches of asparagus
- ½ red chilli. seeds removed and finely chopped
- 2 tbsp rice wine vinegar
- 1 small clove of garlic. peeled and crushed
- 2 tsp caster sugar
- 1 tsp freshly grated root ginger
- 2 tsp chopped coriander
Accompaniment
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Method
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1
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 test, drop in a 2-3cm cube of bread – 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 – 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.
Chef's Tips
If you don't have time to make dipping sauce, serve a dish of soy sauce with the tempura instead.
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