Deep fried asparagus recipe
Deep Fried Asparagus recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
Ingredients
| 1 | lime, half sliced, juice of the other half |
| 400 ml | vegetable stock |
| 1 tsp | coriander |
| 16 stalk(s) | white asparagus, peeled |
| 2 | red chillies, seeded and chopped |
| 1 bunch(es) | coriander leaves, chopped |
| 1 small | piece of ginger, grated |
| 3 | egg yolks |
| 2 | eggs |
| 2 tbsp | soy sauce |
| 150 g | breadcrumbs |
| 6 tbsp | single cream |
| 1 tsp | sugar |
| salt and white pepper | |
| 1 clove(s) | garlic, minced |
| 50 g | flour |
| 1 l | oil, for deep-frying |
| 1 tsp | mustard |
| 200 ml | oil |
Instructions
In a saucepan heat the stock and add 1 teaspoon of salt, a pinch of sugar and the coriander corns. Bring to a boil. Add the asparagus, cover and cook over medium heat for 10 minutes. Drain the asparagus and allow to cool.
For the Asian dip, mix together the mustard and the egg yolks. Whisk in 200ml of oil, drop by drop. Stir in half of the chili, half of the coriander leaves, the lime juice, ginger, garlic and soy sauce. Season to taste with salt and pepper.
In a bowl, mix the remaining chili and coriander leaves with the breadcrumbs. Beat the eggs into a separate bowl and whisk in the cream. Season with salt and pepper. Turn the asparagus stalks first in the flour, than in the egg mixture and afterwards in the breadcrumb mixture.
Heat 1 litre of oil to 170°C and deep-fry the asparagus stalks until crispy and golden. Drain on kitchen paper.
Serve with the Asian dip.
Preparation time:
ca. 20 min
ca. 20 min
medium
n/a
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