Asparagus and Black Sesame Tempura
The quick cook of the asparagus ensures the texture, vibrancy and all the nutrients of this amazing vegetable are still intact.
Asparagus and Black Sesame Tempura
Serves 6
INGREDIENTS
12 asparagus
⅓ cup self raising flour
½ cup corn flour
2 tbs black sesame seeds
1 cup sparkling water
250mls rice bran oil (for frying)
Dipping sauce
100ml water
1 tbs mirin
1 tbs light soy sauce
1 tsp dashi powder
DIRECTIONS
Trim the ends of the asparagus.
Bring the water, mirin, soy sauce and dashi to the boil in a small saucepan. Remove from heat and allow to cool.
Heat the oil in a medium saucepan over a high heat until approximately 170C. Whisk together both flours and the sesame seeds then add the sparkling water, stir until combined (it doesn’t matter if there are still some lumps in the batter).
Dip the asparagus in the batter and fry 3 at a time in the hot oil. Cook until starting to golden (it only takes 1-2 minutes) remove and drain on paper towel. Repeat with remaining asparagus. Serve immediately with the dipping sauce.
The quick cook of the asparagus ensures the texture, vibrancy and all the nutrients of this amazing vegetable are still intact.
