Asparagustempura with Asiamayonnaise

Name: Asparagustempura with Asiamayonnaise
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 7-10 Tbsp Salt; 100 g Flour; 100 g Cornstarch; 1 Egg (Gr. M); 1 kg white asparagus; 150 g mayonnaise; 6 TABLESPOONS sweet-sour Asian sauce; 7-10 Tbsp Chilli powder; 1 TABLESPOON Lemon juice; 1 l Oil for deep-frying (e.g. sunflower oil)

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

7-10 Tbsp Salt
100 g Flour
100 g Cornstarch
1 Egg (Gr. M)
1 kg white asparagus
150 g mayonnaise
6 TABLESPOONS sweet-sour Asian sauce
7-10 Tbsp Chilli powder
1 TABLESPOON Lemon juice
1 l Oil for deep-frying (e.g. sunflower oil)

Directions

1
For the tempura dough, mix 1/4 l ice-cold water, 1 teaspoon salt, flour and starch. Stir in egg. Cover the dough and chill for about 30 minutes.
2
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus in half lengthwise and crosswise. Mix mayonnaise and asia sauce for the dip. Season with salt, chilli powder and lemon juice.
3
Heat the frying oil in a high pan or a wide pot to approx. 180 °C (it is hot enough if small bubbles rise from a wooden skewer). Pull the asparagus individually through the tempura dough and fry in portions in the hot oil for 2-3 minutes until golden brown.
4
Drain on kitchen paper. Serve with the mayonnaise. Serve with green salad.