Rock-Shrimp-and-Asparagus Tempura
Updated June 4, 2024
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½teaspoon sea salt
- 1egg
- 1cup flour
- 2cups panko
- ½pound rock shrimp
- 1pound asparagus, trimmed
- Vegetable oil
Nutritional analysis per serving (4 servings)
334 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 21 grams protein; 364 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together the salt, egg and 1 cup ice water. Sift the flour into the bowl and whisk until smooth. Fill another wide bowl with panko. Dredge the rock shrimp a few pieces at a time in batter, then panko. Set on a plate. Repeat with remaining shrimp and asparagus.
- Step 2
Heat 2 inches of oil in a deep, heavy pot over medium-high heat. When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp, a few pieces at a time. Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels. Repeat with the remaining shrimp and asparagus. Serve immediately with a wedge of lemon or ponzu (recipe below).
Private Notes
Comments
Where’s the ponzu recipe?
I’ll share my version of ponzu. Mix 1/2 cup soy sauce with an equal amount of citrus juice (I tend to mix lemon and lime, but I’ve used orange too - yummy). I add enough Marin (cooking wine) for sweetness. Done. For a kick, I add fresh cilantro, green onions, finely sliced jalapeño, and while not Japanese, harissa is fabulous.
Where’s the ponzu recipe?
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