The secret to making great tempura is to always mix the dry ingredients into the wet to make a lumpy batter. This goes against the general rule for combining wet and dry ingredients but it’s the trapped air bubbles that make the batter crisp.
Serves: 4–6
INGREDIENTS
400 grams medium asparagus, washed and dried
Batter
1 cup soda water, chilled
1 egg yolk
2 tablespoons cornflour
125 grams self-raising flour
pinch of salt
canola oil for cooking
Lemon and wasabi sauce
1⁄2 cup sour cream
2 teaspoons soy sauce
2 teaspoons lemon juice
1-3 teaspoons wasabi paste
sea salt and freshly ground pepper
Sweet chilli and lime sauce
1⁄2 cup sweet chilli sauce
1-2 tablespoons lime juice
1-2 tablespoons fish sauce
METHOD
Batter: Put the soda water in a large bowl and stir in the egg yolk. Combine the cornflour, self-raising flour and salt and gently mix into the soda to make a lumpy batter.
Heat 4 cm of canola oil to 180 ̊C in a heavy-based saucepan or wok. A thermometer is useful here.
Snap the woody ends off the asparagus and drag each one through the batter. Let the excess drip off and carefully place in the oil. You want a very thin coating of batter. Cook for 2 minutes until golden and crisp. Drain on kitchen towels and place on a cooling rack in a warm oven to keep the batter crisp. Repeat with the remaining asparagus. Reheat the oil between batches if necessary.
Lemon and wasabi sauce: Combine the ingredients in a bowl. Season and refrigerate.
Sweet chilli and lime sauce: Combine the ingredients in a bowl, adjusting with lime juice and fish sauce to taste.
To serve: Serve the asparagus in glasses or containers lined with a cone of baking paper. Serve with the dipping sauces.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!