Asparagus Tempura with Crispy Chili‑Oil Dipping Sauce

• cornstarch70г g
• wheat flour↗30г g

  sifted

• sparkling water↗80‑90мл крижаної газованої води ml

  cold sparkling water

• vegetable oil↗

  for deep frying

• asparagus↗300г g

  trimmed

• crispy chili oil2 ст. л. tbsp
• lime↗1 шт. pcs

  juice

Step-by-step instructions

1. 1

   Combine the cornstarch, wheat flour and a generous pinch of salt. Gradually pour in 80‑90 ml of cold sparkling water while stirring. Add more water if needed until the batter has a liquid dough consistency.

2. 2

   Pour vegetable oil into a deep pot so that it fills about one‑third of the pot’s volume. Heat to 190 °C, testing a drop of batter—it should brown in about 10 seconds. Coat the asparagus in the batter, then in batches (4‑5 spears) lower into the hot oil and fry for 1 min 30 sec–2 min until the coating is golden and crisp and the asparagus is tender. Use a slotted spoon or spider strainer to remove, place on a plate lined with paper towels to drain.

3. 3

   While the asparagus fries, whisk together the oil with lime juice, stir and serve this sauce separately for dipping.