Asparagus Tempura
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- Fat for deep-frying
- 200 g flour
- 350 ml beer
- 5 g bakin powder
- 1 teaspoon mustard, brown
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- salt and pepper
- 500 g asparaus
- 150 g baby spinach
- 1 bunch radishes
- 2 tablespoon natural yogurt
- 1 tablespoon white wine vinegar
- 1 ½ tablespoon soy sauce
- 0.25 teaspoon ¼ cayenne pepper
- 1 dash sesame oil, toasted
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Heat the fat in a saucepan or deep fryer to 180 ° C.
- Now prepare the flour mixture. To do this, grind the spices into a small mortar and add them to the bowl with the baking powder. Add about 350 ml of beer, stirring constantly, until the mixture is free of lumps and sticks to the finger.
- Clean the asparagus, if you use white ones, peel and cut off the woody roots. Then halve the asparagus and dip into the flour-beer mixture.
- Then slide the asparagus away from your hand into the hot fat and deep-fry for about 4 minutes, then drain on several kitchen papers and sprinkle with sea salt. Then serve the asparagus with a quartered lemon.
- For the salad, put the spinach in a large bowl. Finely chop the radishes and place on top of the spinach. Now stir the dressing, which you can also use as a dip. Mix the yogurt with vinegar, soy sauce, sesame oil and cayenne pepper.
- Have fun cooking, of course delicious
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