Description
A tempura breading makes everything better.
Ingredients
Scale
- Canola oil for frying
- 18 medium asparagus stalks, trimmed
- 1 1/4 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/4 cups club soda
- 1 tbsp olive oil
For the king crab salad:
- 1 cup picked king crab
- 1 tsp lemon oil
- ½ tsp preserved lemon
- ½ tsp sliced chive
- Salt & pepper as needed
Instructions
- In a large heavy saucepan, add enough canola oil to fill just over a third full. Clip a frying thermometer onto the pan and heat the oil over medium heat until oil reaches 375 degrees.
- While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and the olive oil.
- Dip the asparagus stalks into the batter, one or two at a time, then add to the hot oil and fry 3 or 4 stalks at a time for about 70 seconds, until golden brown, turning with tongs to promote even browning. Remove from oil and place on a wire rack placed over a baking sheet.
For the king crab salad:
- Combine all ingredients in a bowl and season as needed, serve chilled over the asparagus.
