It’s NATIONAL TEMPURA DAY!!! I’ve not always had great success with this dish. It seems to be a bit temperamental with me. I think it is a matter of timing – and mine is just not very good, unfortunately.
I did have some degree of success with this recipe. I think it would be difficult to mess it up.
Rock Shrimp And Asparagus Tempura
1/2 teaspoon sea salt
1 cup ice water
1 cup flour
2 cups panko breadcrumbs
1/2 pound rock shrimp
1 pound asparagus, trimmed
In a large bowl, whisk together the salt, egg and 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.
There’s also a basic sauce that consists of:
1 cup dashi stock – heat together with:
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/2 tablespoon sugar (I use Splenda)
- 1/4 cup grated daikon radish (optional)
These ingredients can be found in the Asian food section of your local grocery store.
I really enjoy ordering tempura from a Japanese restaurant! They really know how to make it right. I may suggest that we celebrate today in that manner – yum!
No matter what anyone says, my cooking is excellent, even if the smoke alarm sees fit to cheer me on! – Linda Palmer
There are tons of recipes out there on the internet using everything from sweet potatoes to leeks. I prefer the asparagus because it’s so bland on its own, but in this recipe it comes to life with flavor and character.
If only asparagus tasted like McDonald’s French fries!!! Maybe if we put it in one of these containers it will psych us out??? No??? Well – I tried!
I also like this recipe because it uses panko instead of the traditional flour and cornstarch mix. I think panko is much easier to cook with and more predictable. I always get outstanding results. Give this a try – I think you’ll like it! Enjoy! 🙂