How to make asparagus tempura
The art of Japanese batter, a.k.a. tempura has a way of making everything delicious, yet never too indulgent. But just to prove your case, always work with vegetables. In this recipe shared by head chef Sujatha Asokan from Botanico, stalks of asparagus are delicately roped in and doused in a homemade miso hollandaise. A word of advice? Pay attention on portion control — these crisp vegetables can be highly addictive.
Note: Make the miso hollandaise and sesame oil powder before starting on the asparagus tempura
Miso hollandaise: Here's what you need
80g Egg Yolks
250g Unsalted Butter
40g Yellow Miso
Salt to taste
Miso hollandaise: How to make it
1. Whisk egg yolks in a heat-proof mixing bowl.
2. Place the bowl over a simmering water bath to cook the eggs. Continue whisking till the yolk thickens and add water.
3. Mix the melted unsalted butter into the egg yolk mixture.
4. Then mix in the yellow miso, add salt to taste.
Sesame oil powder: Here's what you need
10g Japanese Sesame Oil
30g Tapicoca Maltodextrin (Choose the 4Mular brand)
Sesame oil powder: How to make it
1. Rub the sesame oil and maltodextrin together with hands.
Asparagus tempura: Here's what you need
20 stalks Asparagus
1 Egg, chilled
225g Soda Water
175g Tempura Flour
Asparagus tempura: How to make it
1. Peel and cut asparagus stalks into bite-sized pieces.
2. Prepare the tempura batter by mixing all the egg, soda water and tempura flour together. Ensure this mixture is chilled, and remains chilled untill needed.
3. Drench the stalks in batter and fry at 190°C (You may test the temperature with a wooden spoon. If there are steady bubbles, the oil is ready)
4. Spoon the miso hollandaise over a plate, then gently add some of the asparagus tempura across.
5. Add a generous sprinkle of sesame oil powder across. Garnish with the thinly sliced spring onion before serving.
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