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RUSTY5
Tempura of green and white asparagus
Crispy crust, dipping and eating with your hands: this way you introduce the children to green and white asparagus.
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Ingredients
Directions
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Heat the oil in a large pan to 180 ° C. Check the temperature with the kitchen thermometer.
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Meanwhile, peel the white asparagus all around with a peeler from just under the cup downwards.
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Remove the woody bottom of all asparagus, halve them in length and cut into 2 equal pieces.
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Mix the flour, cornstarch and salt in a bowl and stir in the mineral water and ice with a whisk. There may be some lumps in it.
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Take the asparagus through the batter. Fry the asparagus steaks in pieces: do them gently with a kitchen tongs in the hot oil and fry in 2 min. Golden brown and done.
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Remove the asparagus with a clean and dry slotted spoon and let them drain on kitchen paper. Lay on a scale.
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Serve the sushi ginger in a separate dish. Mix the soy sauce with 1 tbsp of liquid from the jar of ginger (per 4 persons) and the sesame oil. Serve at the tempura.
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Nutrition
250Calories
Sodium17% DV400mg
Fat25% DV16g
Protein8% DV4g
Carbs7% DV20g
Fiber16% DV4g
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