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Servings:

Tempura Asparagus with Soy Dipping Sauce

Crisp green spears, lightly battered and fried golden were amazing with a soy dipping sauce.

Total Time

45min

5.0

2 Ratings

Author: Compelled to Cook

Servings:

Ingredients

Soy Dipping Sauce

•

1/2 cup

Low-Sodium Soy Sauce

•

2 Tbsp

Rice Vinegar

•

2 Tbsp

Water

•

2 tsp

Brown Sugar , lightly packed

•

2 cloves

Garlic , minced

•

2 tsp

Sesame Oil

•

1/2 tsp

Grated Fresh Ginger

•

4 Tbsp

Thinly Sliced Scallions

Tempura Asparagus

•

as needed

Canola Oil

•

1 cup

Cold Water

•

1 cup

All-Purpose Flour

•

4 Tbsp

White Wine

•

Large Eggland's Best Classic Egg

•

2 Tbsp

Corn Starch

•

1/2 tsp

Baking Soda

•

1/4 tsp

Salt

•

2 bunches

Asparagus

Cooking Instructions

In a small bowl, whisk together Low-Sodium Soy Sauce (1/2 cup) , Rice Vinegar (2 Tbsp) , Water (2 Tbsp) , Brown Sugar (2 tsp) , Garlic (2 cloves) , Sesame Oil (2 tsp) , and Fresh Ginger (1/2 tsp) . Set aside.

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.

In a medium bowl whisk together All-Purpose Flour (1 cup) , Water (1 cup) , White Wine (4 Tbsp) , Eggland's Best Classic 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.

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.

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.

Remove with a slotted scoop to a paper towel-lined tray and repeat with remaining asparagus.

Divided soy dipping sauce into small serving bowls and serve asparagus alongside. Garnish with Scallions (4 Tbsp) and serve immediately.

Author's Notes

The recipe uses crisp fresh asparagus spears, but truthfully, you could use a multitude of vegetables of your liking. Think zucchini, green beans, mushrooms, a vegetable Fritto Misto really.

Nutrition Per Serving

CALORIES

242

FAT

3.9 g

PROTEIN

12.4 g

CARBS

38.9 g