Cooking Instructions
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Step 1
In a small bowl, whisk together
Low-Sodium Soy Sauce (1/2 cup)
,
Rice Vinegar (2 Tbsp)
,
Water (2 Tbsp)
,
Brown Sugar (1/2 Tbsp)
,
Garlic (2 cloves)
,
Sesame Oil (1/2 Tbsp)
, and
Fresh Ginger (1/2 tsp)
. Set aside.
Step 2
Add enough
Canola Oil (as needed)
to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350 degrees F (175 degrees C). Alternatively, you can use a deep fryer at the same temperature.
Step 3
In a medium bowl whisk together
All-Purpose Flour (1 cup)
,
Water (1 cup)
,
White Wine (1/4 cup)
,
Egg (1)
,
Corn Starch (2 Tbsp)
,
Baking Soda (1/2 tsp)
and
Salt (1/4 tsp)
until smooth. Set aside while oil is heating and Asparagus is prepped.
Step 4
Trim woody ends from
Asparagus (2 bunches)
(about 2 inch). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
Step 5
Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size.
Step 6
Remove with a slotted scoop to a paper towel-lined tray and repeat with remaining asparagus.
Step 7
Divided soy dipping sauce into small serving bowls and serve asparagus alongside. Garnish with
Scallions (1/4 cup)
and serve immediately.
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