Crumbed asparagus

Crumbed asparagus

From
Izakaya
Serves
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
12 asparagus spears
60g cornflour
60g panko
2 eggs, lightly beaten
canola oil, for frying

Ponzu sauce

Quantity Ingredient
60ml japanese soy sauce
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon japanese rice vinegar
1 tablespoon mirin
1/2 teaspoon sugar
1 tablespoon bonito flakes

Method

  1. Snap or cut the woody ends from the asparagus. Bring a saucepan of lightly salted water to the boil. Add the asparagus and cook for 1 minute, or until just tender and emerald green. Drain and put the asparagus into a bowl of chilled water until cool. Drain well.
  2. Put the cornflour and panko on two separate plates. Roll each asparagus spear in the cornflour. Dip into the egg, then roll in the panko until evenly coated all over.
  3. Half fill a frying pan with the oil and place over high heat until the surface of the oil is shimmering. Cook the asparagus for 2 minutes, rolling the spears over in the oil, or until cooked and golden all over.
  4. To make the ponzu sauce, combine all the ingredients in a bowl and chill until needed.
  5. Drain the asparagus on paper towel and serve with the ponzu sauce on the side for dipping.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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