Black sesame tempura asparagus with miso mayo
- May 2019
- Serves 6 as a starter
- Hands-on time 30 min
Tasting these in the delicious. test kitchen for the first time was a revelation. Feather-light tempura batter melts in the mouth as you sink your teeth into each tender asparagus spear. Drizzle over the salty miso mayonnaise and serve to guests at a dinner party.
We’ve got tempura prawns too…
- Vegetarian recipes
- 5.2g (1.3g saturated)
- 22.5g (2.9g sugars)
- Vegetable oil for deep frying
- 150g tempura batter mix (we used Blue Dragon)
- 1 tsp black sesame seeds, plus extra for sprinkling
- 225ml chilled sparkling water
- About 750g asparagus, trimmed (see tip)
- 1 tsp white sesame seeds
For the miso mayo
- 1 tbsp miso (check it’s gluten-free if you need it to be)
- Juice 1 lime, plus wedges to serve
- Splash tamari
- 3 tbsp good-quality mayonnaise
- Heat about 4cm oil in a wide, deep frying pan or casserole to 170°C (if you don’t have a digital probe thermometer, it’s ready when a bread cube dropped into the oil turns golden in about 25 seconds).
- Mix the ingredients for the miso mayo in a bowl (see Make Ahead).
- Put the tempura batter mixture into a gratin dish long enough to hold the asparagus, then whisk in the black sesame seeds and chilled sparkling water until almost smooth (a few lumps are okay).
- Put 4-6 asparagus spears at a time in the batter and turn to coat. Fry in batches for about 2 minutes, turning occasionally. Remove with tongs and set on a wire rack over a baking sheet. Repeat with the rest of the asparagus. Drizzle with miso mayo, sprinkle with black and white sesame seeds and serve with lime wedges.
Pinot blanc from Alsace or a delicate Touraine sauvignon would suit this best
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