What to do with those $1 bunches of asparagus? This simple batter makes them even better
Curry powder ground up with salt takes a very simple asparagus tempura to the next level.
Ingredients
½ tsp curry powder
1 tsp salt
1 bunch asparagus
1 egg
½ cup self-raising flour
500ml vegetable oil, for frying
lemon wedge, to serve
Method
Step 1
For the curry salt, combine the curry powder and salt in a mortar and pestle and grind to a fine powder.
Step 2
Cut the asparagus into 5cm lengths. Whisk the egg with about ¾ cup of ice-cold water. Pour a little of this mixture into the flour and mix with chopsticks to form a lumpy batter about the consistency of thickened cream.
Step 3
Heat your oil to 170C in a small saucepan. Dip the asparagus into the batter so that each spear is coated, then deep-fry them in batches for about 3-4 minutes until the batter is golden and the asparagus tender. Serve with a pile of the curry salt on the side of the plate and a wedge of lemon.
Adam’s tip: Spices, including curry powder, will lose their aroma quickly after
grinding, so it is best to use them soon after buying.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
