Prawn, Asparagus & Onion ‘Kakiage’ Tempura

Ingredients

• 150 g shelled Prawns *thawed if frozen, cut into small pieces
• 1 bunch (120 g) Asparagus *sliced diagonally OR cut into bite-size pieces
• 1/2 Onion *thinly sliced
• 2 tablespoons Plain Flour
• Oil for frying
• Salt & Chilli (OR Pepper) to serve *OR ‘Tentsuyu’ (Tempura Dipping Sauce)
• *Note: Find ‘Tempura Batter’ recipe
• 1/3 cup Plain Flour
• 2 tablespoons Potato Starch OR Corn Starch
• 1 Egg
• Cold Water *enough to make 1/2 cup with the Egg
• *Note: You can use Cold Water only

Steps

1. Clean the prawns and cut them into small pieces. In a mixing bowl, combine them with the sliced or cut asparagus and thinly sliced onion. Sprinkle flour over them and mix to coat.
2. Combine the tempura batter ingredients in a small bowl. Add the batter to the mixing bowl and mix everything together well.
3. Bring the deep frying oil to 170℃. Slide in some large tablespoon-sized clumps of the prawn and vegetable mixture, turning them over a few times as they fry. Once they are cooked and the batter is golden and crispy, move them to a rack to drain off the oil.
4. Continue the same process with the ingredients that remain.
5. Serve with salt and ground chilli (or pepper), or with tentsuyu, the tempura dipping sauce.