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Ingredients
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Tempura Batter
Asparagus
Teriyaki Glaze
TakoSushi Sauce
Oil for frying
Method
Tempura Preparation
- 1
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice water to the dry ingredients and mix until just combined. Be careful not to over-mix; the batter should be lumpy.
- 2
Prepare the Asparagus
Wash the asparagus thoroughly and trim the tough ends. Pat dry with a paper towel to ensure the batter adheres well.
Frying
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter in; it should sizzle and rise to the surface.
- 4
Fry the Asparagus
Dip each asparagus spear into the tempura batter, allowing excess to drip off. Carefully place the battered asparagus into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crisp.
- 5
Drain the Tempura
Once fried, remove the asparagus from the oil and place on a plate lined with paper towels to absorb excess oil.
Sauce Preparation
- 6
Make the Teriyaki Glaze
In a small saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, and water. Stir until the mixture thickens, then remove from heat.
- 7
Make the TakoSushi Sauce
In a bowl, mix together mayonnaise, sriracha, and lemon juice until well combined. Adjust sriracha to taste for desired spiciness.
Serving
- 8
Plate the Tempura
Arrange the tempura asparagus on a serving platter. Drizzle with teriyaki glaze and serve with TakoSushi sauce on the side for dipping.
