Vegetarian Planet Asparagus Wasabi Tempura Recipes

ASPARAGUS TEMPURA

Steps:

• In a small bowl, stir together the yogurt, mayonnaise, mustard, and honey.
• In a large saucepan, heat the oil over medium-high heat until the temperature registers 375 degrees on a deep-fry thermometer.
• Meanwhile, in a large bowl, whisk together the flour, cornstarch, sesame seeds, salt, and baking soda.
• Whisk in the seltzer until smooth.
• Add the asparagus to the batter and turn to coat with a pair of tongs.
• Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 - 2 minutes.
• Drain on paper towels.
• Repeat with the remaining asparagus, allowing the oil to return to 375 degrees between batches.
• Serve hot with the dipping sauce.

TEMPURA ASPARAGUS

Steps:

• Whisk 1 cup cake flour and 1/2 teaspoon kosher salt. Whisk in 1 cup cold seltzer. Dip 1 bunch trimmed asparagus in the batter and fry in batches in 360 degrees F vegetable oil until crisp, about 2 minutes (drop them in one at a time to prevent sticking). Remove and drain on a rack; season with salt. Serve with ponzu sauce for dipping.

VEGAN TEMPURA BATTER

Steps:

• Prepare your vegetables, cut into fair size.
• Sift the flour, baking powder and salt into a large bowl and whisk thoroughly.
• Heat oil in a wok to 375°F, you will know because a wooden spoon dipped in the oil will sizzle.
• Add just enough water to the batter so it's relatively thick but not too watery, you don't want to mix this into a smooth cream, you want it really chunky to add to the final texture.
• Coat the vegetable pieces in flour, then dip into the batter, you want to ensure it is covered completely or oil will leak in and make it extremely greasy.
• Deep fry in batches, until lightly golden brown and crispy (about 2-4 mins).
• Drain and remove onto a plate with some kitchen paper.