Time 15m Yield 8 servings Number Of Ingredients 9 Steps:
Pour 1-inch vegetable oil into a large, deep skillet. Place over medium-high heat and heat to 350 degrees F. Prepare the tempura batter according to package instructions. Dip the asparagus in the batter, place in the skillet and fry until golden and crispy, about 2 minutes. Fry in batches. In a bowl, combine the soy sauce, mirin, ginger, lemon juice and scallions. Serve the asparagus with the dipping sauce on the side.
Time 20m Yield 4 Number Of Ingredients 5 Steps:
Heat 1 to 2 inches of oil in a saucepan or deep fryer over medium-high heat. Stir tempura mix and water together to make a loose batter. Cut tough ends from the bottom of the asparagus spears. Dip into the batter, making sure spears are evenly coated. Carefully add 5 to 6 asparagus spears to the hot oil. Fry until they float to the top, 30 seconds to 1 minute. Drain on paper towels and season with sea salt. Repeat with remaining asparagus.
Time 15m Yield 4 servings Number Of Ingredients 0 Steps:
Whisk 1 cup cake flour and 1/2 teaspoon kosher salt. Whisk in 1 cup cold seltzer. Dip 1 bunch trimmed asparagus in the batter and fry in batches in 360 degrees F vegetable oil until crisp, about 2 minutes (drop them in one at a time to prevent sticking). Remove and drain on a rack; season with salt. Serve with ponzu sauce for dipping.
Time 30m Yield 4 servings Number Of Ingredients 0 Steps:
Whisk 1/2 cup each flour and cornstarch with 1/2 teaspoon kosher salt and 3/4 cup cold seltzer. Dip 1 bunch asparagus (trimmed and peeled) in the batter, then deep-fry in batches in 350˚ vegetable oil until crisp, 3 to 4 minutes. Drain on paper towels. Serve with ponzu sauce for dipping.
Time 2h Yield 4 servings Number Of Ingredients 7 Steps:
Preheat fryer to 350 degrees F. Cut the tough and fibrous bottoms off the asparagus and peel stems with a vegetable peeler. In a mixing bowl, combine flour, salt, and coriander. Whisk in soda water just until incorporated with the dry ingredients. Let the batter rest at room temperature for 1 hour. Dip asparagus in batter and place in fryer until golden brown, about 3 minutes. Place on paper towels to drain and sprinkle with sea salt. Serve with lemon wedges.
Time 13m Yield 4 servings Number Of Ingredients 9 Steps:
In a large heavy-bottomed saucepan, pour in enough vegetable oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer, inserted in the oil, reaches 375 degrees F. (If you dont have a thermometer a cube of bread will brown in about 2 minutes.) While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and sesame oil. Stir until just combined and still lumpy. Dip the vegetables in the batter and fry, 3 or 4 at a time, until the batter is golden and crispy, about 60 to 70 seconds. Drain on paper towels. Arrange the vegetables on a platter and serve the soy sauce alongside as a dipping sauce.
Time 30m Yield 6 serving(s) Number Of Ingredients 12 Steps:
In a small bowl, stir together the yogurt, mayonnaise, mustard, and honey. In a large saucepan, heat the oil over medium-high heat until the temperature registers 375 degrees on a deep-fry thermometer. Meanwhile, in a large bowl, whisk together the flour, cornstarch, sesame seeds, salt, and baking soda. Whisk in the seltzer until smooth. Add the asparagus to the batter and turn to coat with a pair of tongs. Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 - 2 minutes. Drain on paper towels. Repeat with the remaining asparagus, allowing the oil to return to 375 degrees between batches. Serve hot with the dipping sauce.
Time 15m Yield Serves 4, as a first course Number Of Ingredients 7 Steps:
In a large bowl, whisk together the salt, egg and 1 cup ice water. Sift the flour into the bowl and whisk until smooth. Fill another wide bowl with panko. Dredge the rock shrimp a few pieces at a time in batter, then panko. Set on a plate. Repeat with remaining shrimp and asparagus. Heat 2 inches of oil in a deep, heavy pot over medium-high heat. When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp, a few pieces at a time. Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels. Repeat with the remaining shrimp and asparagus. Serve immediately with a wedge of lemon or ponzu (recipe below).
Time 26m Yield 16 asparagus spears Number Of Ingredients 11 Steps:
Combine flour, cornstarch, salt, sugar, baking powder, ginger and wasabi powder. Add water and beer to the flour mixture; whisk slowly until smooth. In a saucepan or skillet at least 8 inches in diameter, heat oil over medium high heat. Test oil by dropping in 1/2 teaspoon of batter. If it bubbles and fizzes right away, oil is hot enough. Dip an asparagus spear into the batter, then carefully into the hot oil. Add 7 more, and fry them all 2 to 3 minutes. Using a slotted spoon, remove them to a paper towel-lined plate. Repeat with remaining 8 asparagus spears. Serve immediately.
Time 35m Yield Serves 4 Number Of Ingredients 0 Steps:
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.
Time 35m Yield 4 Number Of Ingredients 13 Steps:
Mix together flour, 1/4 teaspoon salt, and pepper in a shallow dish. Whisk together eggs and water in another shallow dish. Stir together panko and oil in a third shallow dish. Add desired seasoning to either panko and/or flour mixture. Sprinkle vegetables with remaining 1/4 teaspoon salt. Dip in flour mixture, then in egg mixture, and finally in panko mixture to coat. Preheat the air fryer to 400 degrees F (200 degrees C) and the oven to 200 degrees F (95 degrees C). Arrange half of the vegetables in a single layer in the air fryer basket. Cook until golden brown, about 10 minutes. Sprinkle with additional salt, if desired. Transfer vegetables to oven to keep warm. Repeat with remaining vegetables.
Time 20m Yield 4 Number Of Ingredients 5 Steps:
Heat 1 to 2 inches of oil in a saucepan or deep fryer over medium-high heat. Stir tempura mix and water together to make a loose batter. Cut tough ends from the bottom of the asparagus spears. Dip into the batter, making sure spears are evenly coated. Carefully add 5 to 6 asparagus spears to the hot oil. Fry until they float to the top, 30 seconds to 1 minute. Drain on paper towels and season with sea salt. Repeat with remaining asparagus.
