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Asparagus Tempura with Ginger Soy Dipping Sauce
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Description
A delicious, light batter. Would be great for any veggies.
Ingredients
- 1 Tablespoon Baking Powder
- 1-¼ cup Flour
- 1-½ cup Ice Water
- A Few Dashes Sesame Oil
- 2 bunches Asparagus, Trimmed Of Tough Ends
- Peanut Or Canola Oil For Frying
- 2 cups Flour (for Dredging)
- _____
- FOR THE SAUCE:
- ¼ cups Soy Sauce
- ¼ cups Honey
- 1 teaspoon Grated Fresh Ginger
- 1 clove Grated Garlic
- 1 Tablespoon Rice Wine Vinegar
- 1 dash Mirin
- 2 whole Scallions, Finely Chopped
Preparation
Mix baking powder and flour in a large bowl. Mix water and a few dashes of sesame oil in a small bowl. Whisk the liquids into the flour mixture until loosely combined–do not over mix–there should still be some lumps. Refrigerate for one hour.
After an hour, pour about 2 inches of peanut or canola oil in a large saucepan or Dutch oven over medium-high heat to get the oil really hot. Then, take the tempura batter out of the fridge, dredge the asparagus in a bowl of a cup or two of flour, shake off the excess, then dip it into the batter. Deep fry in hot peanut or canola oil until it’s golden and crispy. Drain on a paper towel-lined plate and sprinkle with salt.
Ginger-Soy Dipping Sauce:
Whisk all the ingredients (from soy sauce on) together and top with chopped scallions. Dip away!
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3 Comments
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jana37 on 1.22.2011
This sounds delicious and asparagus is a favorite of mine. We used to go along the country roads by our home every spring in Montana, and pick asparagus…oh my it was amazing. Thank you for sharing,
Janet
Megan on 11.4.2010
This is one of my favorite things to order at any sushi or Asian restaurant! Can’t wait to give it a try at home.
yardsailor on 8.2.2010
Had asparagus prepared this way at Ohana in Disney world, thought they were the best thing I had ever tasted. Can’t wait to give this recipe a try, I will be giving it a try with gluten free flour, I’ll let you know how it came out. Thanks for sharing.