Lemony broccoli and asparagus tempura spears

Lemony broccoli and asparagus tempura spears

By
From
One Dish. Two Ways.
Serves
4
Photographer
Mark Roper

I love the idea of tempura veggies. It’s so easy to make the batter. These are best served hot, so make the adults’ and kids’ dipping sauces before you start frying.

Ingredients

Quantity Ingredient
vegetable oil, for deep-frying
150g plain flour
175g rice flour
500ml water, icy-cold
1 lemon, zested
200g broccoli, cut into small florets
200g asparagus, trimmed

Dipping sauce

Quantity Ingredient
60ml soy sauce
60ml lemon juice
3 teaspoons rice vinegar
2 teaspoons sesame oil

Ingredients for adults

Quantity Ingredient
1 tablespoon daikon, finely grated
1 teaspoon ginger, finely grated
1/4 teaspoon red chilli flakes

Method

  1. Mix together the dipping sauce ingredients and divide into two small bowls.
  2. Heat the oil in a wok over a medium heat. The oil temperature should be around 190°C.
  3. Meanwhile, make the tempura batter. In a large mixing bowl, whisk together the flours and water until combined. Stir through the lemon zest.
  4. Add the broccoli to the batter and coat well. Use a slotted spoon to remove a few florets at a time and allow the excess batter to drip off. Place the spoon with the battered broccoli into the oil. Carefully remove the spoon and fry the broccoli, turning once, until the batter is golden brown and the broccoli is just tender, about 2–3 minutes. Drain the broccoli tempura on paper towel. Repeat with the remaining broccoli and the asparagus spears.

Dish one

  • Serve the kids the broccoli and asparagus tempura with one of the bowls of the reserved dipping sauce.

Dish two

  • To the adults’ dipping sauce, add the daikon, ginger and chilli flakes and stir. Serve with the tempura broccoli and asparagus.
Tags:
One Dish Two Ways
simple
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
simple
easy
weeknight
midweek
mid-week
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