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Asparagus and snow pea tempura recipe

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Asparagus and snowpea tempura.
Asparagus and snowpea tempura.Supplied

A recipe from the Good Food collection.

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Ingredients

  • 8 thin asparagus spears

  • 20 snowpeas

  • plain flour, for dusting

  • vegetable oil, for deep-frying

Soy ginger dipping sauce

  • 125ml (½ cup) light soy sauce

  • 1 tbsp finely shredded fresh ginger

Batter

  • 1 egg yolk

  • 250ml (1 cup) chilled sparkling mineral water

  • 150g (1 cup) plain flour

Method

  1. Step 1

    In a small serving bowl, mix together the soy ginger dipping sauce ingredients. Set aside.

  2. Step 2

    Trim the asparagus spears and halve them. Top the snow peas and remove the strings.

  3. Step 3

    Line a plate with paper towels. Place some flour in a bowl for dusting the vegetables. Toss the asparagus and snow peas in the flour and dust off any excess.

  4. Step 4

    In a deep-fryer or wok, heat 5cm oil over medium–high heat.

  5. Step 5

    While the oil is heating, and working quickly, make the batter. Lightly beat the egg yolk in a bowl with a pair of chopsticks. Pour in the mineral water and quickly stir to combine. Now add the flour and stir until just combined to form a slightly lumpy batter – don't worry about a few undissolved flour lumps.

  6. Step 6

    Drop a little batter into the hot oil. If the batter rises, surrounded by tiny bubbles, the oil is ready.

  7. Step 7

    Working in batches, dip each vegetable piece into the batter, gently shaking off the excess. Slide the vegetables into the hot oil and fry for 2 to 3 minutes, or until lightly golden. Drain on paper towels while repeating with the remaining vegetables.

  8. Step 8

    Serve immediately, with the dipping sauce.

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