Method

• Put your oil on a moderate flame or element to heat – keep an eye on it at regular intervals
• Make your dressing by combining all ingredients in a non-metallic bowl and set aside
• Wash asparagus and cut thicker spears in half down their length
• Get your batter ingredients ready but mix only when your oil is at temp (180
• C)
• Mix your flour, salt, egg, sesame seeds, and soda water together
• Don’t over work it - it should have a few lumps
• Toss your spears in a little flour, then dunk 3-6 (depending on the size of your frying pot) at a time in the icy batter
• Allow any excess to drip off then drop spears (away from you) into the oil
• This sputters a bit, so take care
• I think these need only a minute, if that, but try one of the first batch and adjust your timing to preference
• Do not over burden your pot or it will lose temperature and you’ll have a greasy dish
• Let it come back to temp between batches and add fewer spears next round
• Use a slotted spoon or spider (a long handled mesh scoop) to remove spears from the oil, and to clear any shrapnel between batches, which will keep your oil clean
• Avoid tongs if you can, as first-hand experience has it that these can capture oil and send this running up your arm (nasty!)
• Drain spears on a cake rack or paper towel
• Salt lightly and serve with the dipping sauce
• Have fun - the finer you cut your asparagus lengths the more it will curl in the hot oil – this can look really effective for a topping on steamed fish or a beautifully cooked steak, adding height and texture to plated meals
• Once you have the tempura process down try any firm vegetables you have at hand
• Even humble cabbage works if you cut it chunky planks
• Whatever you use the cut needs to facilitate a very short cooking time
•