| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 8 servings |
Ingredients
- Vegetable oil, for frying
- 1 large box tempura batter mix
- 3 large bunches asparagus, tough ends trimmed off
- 3/4 cup soy sauce
- 1/3 cup mirin
- 2 tablespoons sugar
- 1 teaspoon grated fresh ginger
- 1 teaspoon fresh lemon juice
- 2 scallions, thinly sliced
Instructions
- Pour 1-inch vegetable oil into a large, deep skillet. Place over medium-high heat and heat to 350 degrees F.
- Prepare the tempura batter according to package instructions. Dip the asparagus in the batter, place in the skillet and fry until golden and crispy, about 2 minutes. Fry in batches.
- In a bowl, combine the soy sauce, mirin, ginger, lemon juice and scallions. Serve the asparagus with the dipping sauce on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 256 |
| Total Fat | 22 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 1316 mg |
Reviews
I had a box of tempura batter, so I used this recipe as a guideline. The sauce would have been way too sweet & there would have been way too much of it. Grated a clove of garlic & an inch of ginger, added 1 Tbs sugar, 1/4 c Mirin (which is very sweet), the juice of 1/2 lime, & 1/2 C low-sodium tamari instead. The scallions add good flavor and texture. Made asparagus, green beans, and onion rings. My husband raved about it, even ate all of the green beans and he “doesn’t like” green beans. Can’t give this five stars, as it’s not a tempura batter recipe, and the ration of the sauce ingredients are way off.