Tempura Asparagus with Soy Dipping Sauce
Ingredients
Soy Dipping Sauce
- 1/2 cup low sodium soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp water
- 2 tsp brown sugar lightly packed
- 2 cloves minced garlic
- 2 tsp sesame oil
- 1/2 tsp grated fresh ginger
- 1/4 cup thinly sliced scallions
Asparagus
- as needed canola or peanut oil
- 1 cup ice cold water
- 1 cup all purpose flour
- 1/4 cup white wine
- 1 large egg
- 2 tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 bunches asparagus
Servings: people
Instructions
Soy Dipping Sauce
- In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
Asparagus
- Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
- In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
- Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
- Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
- Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.
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