Crispy Asparagus Tempura with Chilli Lime Dressing

Name: Crispy Asparagus Tempura with Chilli Lime Dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 Portionen
Ingredients: 70 g cornflour; 30 g plain flour; 80 ml ice cold sparkling water; vegetable oil; 300 g asparagus; 2 tbsp crispy chilli oil; 1 piece lime

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Cook Time

25 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Crispy Asparagus Tempura with Chilli Lime Dressing is ready in 25 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This crispy asparagus tempura is a delightful appetizer or light meal, perfect for spring and summer gatherings. The combination of the light, airy tempura batter and the spicy, tangy chilli lime dressing creates a flavor explosion that's hard to resist. I've been making this for years, and it's always a hit! The asparagus spears are coated in a simple batter and fried until golden brown and crispy, then drizzled with a vibrant dressing. It's quick, easy, and sure to impress your guests. Feel free to adjust the amount of chilli oil to your liking for a milder or spicier kick. Enjoy!

Ingredients (7 ingredients)

70 g cornflour
30 g plain flour
80 ml ice cold sparkling water
vegetable oil
300 g asparagus
2 tbsp crispy chilli oil
1 piece lime

Preparation (4 steps)

Prepare the tempura batter

Thermomix® Setting

5 sec/Speed 3, 10 sec/Speed 2

Add 70g cornflour, 30g plain flour, and a pinch of salt to the mixing bowl. Mix for 5 Sec./Stufe 3 to combine. Then, pour in 80ml ice-cold sparkling water and mix for 10 Sec./Stufe 2. Add the remaining sparkling water if needed to achieve a batter-like consistency.

Mix the batter with sparkling water

Thermomix® Setting

10 sec/Speed 2

Continue mixing the batter for 10 Sec./Stufe 2 after adding the sparkling water. Add more sparkling water if needed to achieve a batter-like consistency.

Fry the asparagus tempura

Heat vegetable oil in a deep saucepan to 190°C. Dip the 300g asparagus spears in the batter, ensuring they are fully coated. Carefully transfer 4-5 pieces at a time to the hot oil and fry for 1 min 30 seconds to 2 mins until golden and crisp. Remove with a slotted spoon and drain on a plate lined with kitchen paper.