Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a large pan to 180 ° C. Check the temperature with the kitchen thermometer.
-
Meanwhile, peel the white asparagus all around with a peeler from just under the cup downwards.
-
Remove the woody bottom of all asparagus, halve them in length and cut into 2 equal pieces.
-
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.
-
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.
-
Remove the asparagus with a clean and dry slotted spoon and let them drain on kitchen paper. Lay on a scale.
-
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.
Blogs that might be interesting
-
30 minSide dishsprouts ready to cook, Elstar apple, lemon juice, onion, unsalted butter, cinnamon, ground cumin,Brussels sprouts with apple -
25 minSide disholive oil, garlic, Red pepper, wok prawns, dry white wine, pineapple, lime, arugula,pineapple salad with prawns -
20 minSide dishfresh red cabbages, root parsley, red chicory, mandarin, mayonnaise, sriracha hot chilisauce, sun-ripened pomegranate seeds, fresh boiled and peeled crayfish,salad with red chicory, carrot parsley and mandarin -
60 minSide dishcrumbly potato, olive oil, garlic, spring / forest onion, creme fraiche, mature cheese,roasted potatoes with a sauce
Nutrition
250Calories
Sodium17% DV400mg
Fat25% DV16g
Protein8% DV4g
Carbs7% DV20g
Fiber16% DV4g
Loved it