Asparagus Tempura Food

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TEMPURA ASPARAGUS



Tempura Asparagus image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 9

Vegetable oil, for frying
1 large box tempura batter mix
3 large bunches asparagus, tough ends trimmed off
3/4 cup soy sauce
1/3 cup mirin
2 tablespoons sugar
1 teaspoon grated fresh ginger
1 teaspoon fresh lemon juice
2 scallions, thinly sliced

Steps:

  • Pour 1-inch vegetable oil into a large, deep skillet. Place over medium-high heat and heat to 350 degrees F.
  • Prepare the tempura batter according to package instructions. Dip the asparagus in the batter, place in the skillet and fry until golden and crispy, about 2 minutes. Fry in batches.
  • In a bowl, combine the soy sauce, mirin, ginger, lemon juice and scallions. Serve the asparagus with the dipping sauce on the side.

ASPARAGUS TEMPURA



Asparagus Tempura image

It's as simple as it sounds: tempura asparagus, deep-fried to a golden crisp. Goes great with ranch and is great for a get-together.

Provided by LLawson

Categories     Appetizers and Snacks

Time 20m

Yield 4

Number Of Ingredients 5

vegetable oil for frying
1 cup tempura mix (such as Kikkoman®)
¾ cup ice-cold water
1 pound asparagus
2 teaspoons sea salt

Steps:

  • Heat 1 to 2 inches of oil in a saucepan or deep fryer over medium-high heat.
  • Stir tempura mix and water together to make a loose batter.
  • Cut tough ends from the bottom of the asparagus spears. Dip into the batter, making sure spears are evenly coated.
  • Carefully add 5 to 6 asparagus spears to the hot oil. Fry until they float to the top, 30 seconds to 1 minute. Drain on paper towels and season with sea salt. Repeat with remaining asparagus.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 14 g, Fat 11.3 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 965.3 mg, Sugar 2.1 g

TEMPURA ASPARAGUS



Tempura Asparagus image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

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.

ASPARAGUS TEMPURA



Asparagus Tempura image

A crispy and yummy way to enjoy asparagus! Tip: Keep the tempura warm in a 200-degree oven until ready to serve. Everyday with Rachel Ray.

Provided by Barbell Bunny

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup yogurt
2 tablespoons light mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
4 cups vegetable oil
3/4 cup flour
1/2 cup cornstarch
1/4 cup sesame seeds
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup seltzer water, at room temperature
1 lb asparagus

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.

Nutrition Facts : Calories 1470.2, Fat 150.8, SaturatedFat 19.8, Cholesterol 3.1, Sodium 517.1, Carbohydrate 30.4, Fiber 2.9, Sugar 4.8, Protein 5.1

VEGETABLE TEMPURA



Vegetable Tempura image

Use any combination of vegetables for tempura-the list is as long as the vegetables available at your market.

Provided by Tadashi Ono

Yield Serves 4

Number Of Ingredients 14

1 cup dashi
¼ cup soy sauce
¼ cup mirin
8 ounces daikon, peeled thickly, so you can see the radish's translucent flesh
½-inch piece ginger (about 1 ounce), peeled
2 egg yolks
2 cups cold water
¼ cup ice cubes
2 cups cake flour
1 pound vegetables, sliced on an angle into bite-size pieces
½ cup cake flour
2 quarts vegetable oil
1⁄4 cup toasted sesame oil
Chopsticks, a metal strainer, candy thermometer, and a Dutch oven or large cast-iron skillet

Steps:

  • Combine the dashi, soy sauce, and mirin in a small saucepan. Place over medium heat. As soon as the dipping sauce comes to a boil, turn off the heat.
  • Combine the yolks and water in a bowl, mixing until they're incorporated, then add the ice cubes (the "wet" part of the batter). In another bowl or container, add the flour (the "dry" part of the batter).
  • When you're almost ready to cook the tempura, reheat dipping sauce over low heat. Grate the daikon on the coarsest side of a box grater. Squeeze out excess liquid and set aside. Grate the ginger finely and set aside. Keep the sauce warm while you prepare a tempura cooking station.
  • To prepare a tempura cooking station, beside your burner, arrange the vegetables, a plate with the ½ cup of cake flour, and the wet and dry parts of the batter. Also, ready a tray lined with paper towels or newspaper to absorb the excess oil from the cooked vegetables, and the tools you'll need: chopsticks, a metal strainer, and a candy thermometer, if you have one. Place a cooking vessel on the burner; use one with a uniform size to heat oil evenly, like a large cast-iron skillet or Dutch oven (don't use a wok). Add the vegetable oil and sesame oil.
  • Heat the oil to 360°F over high heat. When the oil has reached 360°F, prepare to cook the vegetables in batches. Be careful not to overfill the skillet, which will lower the cooking temperature; use, at most, half of the surface area of the oil to cook. While the tempura is cooking, check the oil temperature with a candy thermometer. Regulate the heat to maintain a constant 360°F oil temperature. If the oil is too hot, the tempura will burn; if too low, the tempura will come out soggy and greasy.
  • When you're ready to cook the tempura, quickly add the flour (the "dry") to the liquid (the "wet"), in one shot. Hold 4 chopsticks together, the tips pointed down, like you're grabbing a bottle. Stab at the batter with the chopsticks, mashing down again and again to combine the dry and wet parts. Do not stir; you barely want to mix the batter. Mix for about 30 seconds, or until the batter becomes loose and liquidy, with the consistency of heavy cream. It should be lumpy, with visible gobs of dry flour floating in the liquid, and with unmixed flour sticking to the sides of the bowl. Remember, if you overmix the batter, you'll ruin it.
  • Lightly dredge the vegetables in the reserved cake flour, then dip into the batter. Immediately lay the vegetables in the hot oil. Working in batches, deep-fry the harder vegetables like sweet potato, carrot, or lotus root first, for about 3 minutes, until the vegetables turn golden brown. Transfer the vegetables to the prepared tray to drain excess oil. Repeat with the other vegetables. Cook softer vegetables like asparagus, broccoli, and pumpkin for about 2 minutes. For shiso leaves, dredge only one side of the leaf with flour, and cook for about 1 minute.
  • Serve the vegetable tempura with the grated daikon and ginger on the side of the warmed dipping sauce. When you're ready to eat, add the daikon and ginger to the dipping sauce and dip the tempura into it.

TEMPURA SHRIMP AND VEGETABLES



Tempura Shrimp and Vegetables image

Provided by Shirley Cheng

Categories     Ginger     Mushroom     Appetizer     Kid-Friendly     Dinner     Shrimp     Green Bean     Deep-Fry     Pescatarian     Dairy Free     Tree Nut Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 18

For dipping sauce
1/4 cup dashi
1/2 cup light soy sauce
2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece)
1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece)
1/4 cup mirin (Japanese sweet rice wine)
For tempura
10 green beans, trimmed
12 large shrimp, peeled, deveined, tail shells left intact
Salt and pepper
About 6 cups vegetable or peanut oil for frying
2 cups all-purpose flour
1 1/2 tablespoons baking powder
2 tablespoons Asian sesame oil
10 fresh shiitake mushrooms (about 3/4 pound), stemmed
1 large white onion, peeled and cut into 1/2-inch thick rings
2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices
10 fresh shiso leaves

Steps:

  • Make dipping sauce
  • In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)
  • Make tempura
  • Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
  • Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
  • In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.
  • In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
  • Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
  • To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
  • Serve tempura immediately with dipping sauce.

VEGETARIAN PLANET ASPARAGUS WASABI TEMPURA



Vegetarian Planet Asparagus Wasabi Tempura image

This is from my favorite vegetarian cookbook, "Vegetarian Planet" by Didi Emmons. This tempura is light, flavorful, and I think, perfect. The original recipe is used with asparagus ... but this makes kickin' onion rings as well!

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 26m

Yield 16 asparagus spears

Number Of Ingredients 11

16 asparagus spears, trimmed
3/4 cup unbleached flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1 -2 teaspoon wasabi powder, to taste (for me, more is better!)
1/4 cup water
1/2 cup beer
2 cups vegetable oil, about

Steps:

  • Combine flour, cornstarch, salt, sugar, baking powder, ginger and wasabi powder.
  • Add water and beer to the flour mixture; whisk slowly until smooth.
  • In a saucepan or skillet at least 8 inches in diameter, heat oil over medium high heat.
  • Test oil by dropping in 1/2 teaspoon of batter.
  • If it bubbles and fizzes right away, oil is hot enough.
  • Dip an asparagus spear into the batter, then carefully into the hot oil.
  • Add 7 more, and fry them all 2 to 3 minutes.
  • Using a slotted spoon, remove them to a paper towel-lined plate.
  • Repeat with remaining 8 asparagus spears.
  • Serve immediately.

TEMPURA ASPARAGUS



Tempura Asparagus image

A yummy starter or canapé t share with the family or a big crowd

Provided by mswanton

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Mix all of the ingredients for the dipping sauce together and leave for about 30 minutes.
  • Pour enough oil into a wok or large pan to come halfway up the pan. Heat the oil to 180°C. To tes, drop in a 2-3cm cube of bread – it should be golden and crisp in 1 minute
  • Place the flour, cornflour and a good pinch of salt in a bowl and mix in the soda water with a chopstick until it is just combined – a thin, slightly lumpy mixture.
  • When the oil is ready, trim the ends off the asparagus, rinse under the tap, dust in the 3tbsp of flour, and then briefly dip into the batter.
  • Drop straight into the oil, a few at a time, for just 1 to 2 minutes, until pale golden and crisp. Drain on kitchen paper and serve with the sauce.

ROCK-SHRIMP-AND-ASPARAGUS TEMPURA



Rock-Shrimp-and-Asparagus Tempura image

Provided by Amanda Hesser

Categories     appetizer

Time 15m

Yield Serves 4, as a first course

Number Of Ingredients 7

1/2 teaspoon sea salt
1 egg
1 cup flour
2 cups panko
1/2 pound rock shrimp
1 pound asparagus, trimmed
Vegetable oil

Steps:

  • In a large bowl, whisk together the salt, egg and 1 cup ice water. Sift the flour into the bowl and whisk until smooth. Fill another wide bowl with panko. Dredge the rock shrimp a few pieces at a time in batter, then panko. Set on a plate. Repeat with remaining shrimp and asparagus.
  • Heat 2 inches of oil in a deep, heavy pot over medium-high heat. When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp, a few pieces at a time. Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels. Repeat with the remaining shrimp and asparagus. Serve immediately with a wedge of lemon or ponzu (recipe below).

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 571 milligrams, Sugar 3 grams, TransFat 0 grams

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