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From the New York Times, a recipe for rock shrimp and asparagus tempura:
- ½ teaspoon sea salt
- 1 egg
- 1 cup flour
- 2 cups panko
- ½ pound rock shrimp
- 1 pound asparagus, trimmed
- Vegetable oil
In a large bowl, whisk together the salt, the 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.
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.
www.cooking.nytimes.com/recipes/8230-rock-shrimp-and-asparagus-tempura
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