Asparagus Tempura Recipes

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.

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.

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.

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.

Steps:

• Wash and chop your fresh vegetables into 1/4 inch thick slices (they look prettier if you cut them at an angle.) Potatoes, cabbage, onions and carrots should be shredded, not sliced. Set aside.
• Slice the fish into pieces about 1/4" x 1" x 2", set aside.
• Pour about 1 1/2 to 2 inches of oil into a wide pot or frying pan, heat on medium.
• Meanwhile, mix flour, salt and enough water to form a thin batter. (The consistency should be between that of pancakes and crepes.).
• Once the oil is warm enough, toss a handful of veggies into the batter. Fish out individual pieces (unless it's shredded, then pull out palm sized clumps) with chopsticks (or tongs) making sure they are thoroughly coated. Carefully drop into the oil. Turn after a minute or two, depending on what you are cooking, to brown both sides. They are done when a chopstick can easily pierce through to the other side.
• Set aside onto a serving plate; continue to coat and fry the remaining veggies and then the fish. Serve hot with tempura sauce.

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).

Steps:

• Make dipping sauce:
• Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.
• Make batter and fry asparagus:
• Put oven rack in middle position and preheat oven to 200°F.
• Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth.
• Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer.
• Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve with lemon dipping sauce.

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 – 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 – 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.

Steps:

• Make dipping sauce
• In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)
• Make tempura
• Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
• Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
• In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.
• In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
• Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
• To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
• Serve tempura immediately with dipping sauce.