Prawn or Asparagus Tempura Recipe

From Dorothy McNett's Recipe Book.

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Prawn or Asparagus Tempura

From Dorothy McNett's Recipe Book at This is enough batter for about 18-20 spears, or 10-12 large prawns.

safflower or peanut oil for frying
fresh asparagus spears or large peeled prawns, butterflied
1 egg yolk
1 cup cold water
1 cup all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon dry mustard
1-2 lemons, cut into pieces for garnish
dipping sauce, as desired

Heat enough oil in a deep pan to be a depth of 2 inches in a heavy-bottomed pan such as a 3 or 4 quart saucepan or saucier to 365 degrees. Wash and prepare asparagus by snapping off the dry ends. Whisk the egg yolk, add the water, and then the flour, baking powder, salt and mustard. Batter may be a little lumpy. Dip asparagus spears or prawns and lower into hot oil. Cook just until browned on all sides, turning once. Serve quickly with a good dipping sauce.

Recipe created 1999-02-02.

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