Asparagus tempura

Asparagus tempura

Total: 50 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / person: 764 kcal
, Fat: 53 g
, Carbohydrate: 63 g
, Protein: 7 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tempura batter

150 g white flour
150 g Maizena cornflour
½ tsp salt
3 dl sparkling mineral water, ice-cold
3 tbsp mayonnaise

To deep-fry

oil, for deep-frying
500 g green asparagus, lower third peeled, halved lengthwise
1 lime, rinsed with hot water, dabbed dry, grated zest
a little sea salt

Lime mayonnaise

100 g mayonnaise
1 lime, rinsed with hot water, dabbed dry, use grated zest and 1 tbsp of juice
½ tbsp soy sauce
1 tsp chilli flakes (e.g. Fine Food Chile Chipotle)
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How it's done

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Tempura batter

Mix the flour, cornflour and salt in a measuring cup. Quickly mix in the mineral water and mayonnaise. Chill the batter for approx. 20 mins.

To deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 175°C. Stir the batter thoroughly. Dip the asparagus into the batter in batches, carefully place in the oil, deep-fry all over for approx. 4 mins. Remove and drain on paper towels. Sprinkle with lime zest and fleur de sel, keep warm.

Lime mayonnaise

Combine the mayonnaise, lime zest, lime juice, soy sauce and chilli flakes, serve with the asparagus tempura.

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