Ease of Preparation: Easy
Yield: 4-6 servings
Tempura and veggies go together like a Sagittarius and a party! A light, crispy batter keeps the veggies juicy, while the asparagus spears and mushroom skewers are a nice nod to The Archer’s arrows.
Ingredients:
Wasabi Mayonnaise:
- 1 cup (240 ml) kewpie mayonnaise
- 3 teaspoons (15 ml) wasabi
- 1 clove garlic, grated on a rasp
- 1 lemon, juice
- Salt
Tempura Batter:
- 1 cup (240 ml) flour
- 1 teaspoon (5 ml) table salt
- 1 egg
- 1 ½ cups (350 ml) ice-cold sparkling water
Tempura Veggie ‘Arrows’:
- Cornstarch, for dredging
- Vegetable oil, for deep-frying
- 4-6 asparagus spears, stems removed
- 12-18 button mushrooms
- Tempura Batter
Special Equipment:
- 4-6 bamboo skewers
Method:
For the Wasabi Mayonnaise:
In a bowl, mix the kewpie mayonnaise, wasabi, garlic, and lemon. Season sparingly with salt. Reserve in the refrigerator until needed.
For the Tempura Batter:
Sift together the flour and salt in a bowl. Add the egg and pour in the sparkling water while stirring, just enough to combine. The batter should be slightly thinner than pancake batter.
For the Tempura Veggie ‘Arrows’:
Line a plate with paper towels and fill a bowl with cornstarch.
In a heavy-bottomed pot, heat the oil to 350 F (175 C) over medium-high heat.
Thread 3 mushrooms each onto 6 bamboo skewers. In batches, dredge the asparagus and skewers in cornstarch, shaking off the excess, then dip into the batter. Immediately transfer the skewers to the hot oil. Deep-fry until crispy and barely golden-brown, 3-4 minutes.
Remove the skewers from the oil and drain on paper towels. Repeat to fry all the skewers and spears.
Serve immediately with Wasabi Mayonnaise on the side to dip.