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Recipe asparagus shrimp tempura

Anonim

The crunchy fresh asparagus gives that Asian-inspired recipe that certain something. Served with savory wasabi-coriander dip and homemade ponzu sauce, this deliciously fresh dish is perfect.

Asparagus shrimp tempura with wasabi and coriander dip

For 4 servings

  • 500 g each of green and white asparagus
  • sea-salt
  • black pepper from the mill
  • 12 king prawns (raw, without shell)
  • 250g tempura mix (from the Asia shop)
  • about 350 ml of ice-cold water.

For the dip

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  • 200g creme fraiche
  • 2 tablespoons mayonnaise
  • about 1/2 bunch of coriander (chopped)
  • 1 tsp wasabi (tube)
  • sea-salt

For the sauce

  • 5 tablespoons sake (Japanese rice wine)
  • 100ml Japanese soy sauce
  • 1 splash of sesame oil
  • 1 splash of sesame oil
  • 500 ml of orange juice
  • 1 tablespoon of lemon juice

Also: about 2l of oil for frying (eg, Ernussöl)

preparation

  1. Wash green asparagus, break off the lower ends. Peel white asparagus, cut off ends. Cut the stems into pieces about 5 cm long, salt, pepper. Remove head of shrimp, peel shrimp to the tail. Cut along the back, remove the intestine, wash shrimp and pat dry.
  2. Mix ingredients for the dip, season to taste. Boil the sake for the ponzu sauce in the small pot once. Add soy sauce, sesame oil, orange and lemon juice, season to taste.
  3. Preheat oven to 100 degrees. Cover a baking tray with "Cross & Frit" paper. Heat oil in a wide saucepan. Mix the tower mixture with ice-cold water according to the instructions in the package. Pull the asparagus through the dough and fry in hot oil over medium heat until light brown. Lift out with a skimmer, drain on kitchen paper. Put on the tin, keep warm in the oven. Pull prawns through the dough and also bake until light brown. Serve portion by portion with the asparagus, dip and ponzu sauce.

Pro portion: about 740 kcal, 28g protein, 43g fat, 49g carbohydrates

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