Jersey Royal Potato and Asparagus Tempura with Dipping Sauce

Crispy and light tempura featuring the delicate flavor of Jersey Royal potatoes and fresh asparagus, served with a simple yet flavorful dipping sauce.

Prep Time

15 minutes

Total Time

30 minutes

Calories

1750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.51/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

500gJersey Royal potatoes(Small to medium size, scrubbed clean)

£2.75

250gAsparagus spears(Trimmed)

£2.50

150gTempura flour(Pre-made tempura flour mix)

£1.20

200mlIce water(Very cold)

1literVegetable oil(For deep frying)

£2.20

60mlSoy sauce(Low sodium)

£0.35

30mlMirin

£0.40

60mlDashi stock(Instant dashi granules can be used)

£0.50

1tspGinger(Grated)

£0.15

Total Cost

£10.05

£2.51 per serving

Instructions

1.
Prepare the dipping sauce: In a small saucepan, combine soy sauce, mirin, and dashi stock. Bring to a simmer over medium heat, then remove from heat and let cool. Stir in the grated ginger.
2.
Cook the potatoes: Bring a pot of salted water to a boil. Add the Jersey Royal potatoes and cook until they are just tender, about 10-15 minutes. Drain well and let cool slightly. Slice the potatoes into 1/4 inch thick rounds.
3.
Prepare the tempura batter: In a mixing bowl, combine the tempura flour and ice water. Stir gently until just combined; do not overmix. The batter should be thin and slightly lumpy.
4.
Heat the oil: Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to monitor the temperature.
5.
Fry the tempura: Dip the potato slices and asparagus spears into the tempura batter, ensuring they are fully coated. Carefully lower them into the hot oil, working in batches to avoid overcrowding the pot.
6.
Fry for 2-3 minutes, or until golden brown and crispy. Remove the tempura from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
7.
Serve immediately: Serve the Jersey Royal potato and asparagus tempura hot, with the dipping sauce on the side.

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My Notes

Nutrition Information

Nutrition per serving (412g)

1750 kcal / 7322 kJ

Carbs

160g

62% of RDA

Fat

110g

157% of RDA

Protein

38g

76% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

20 g

22% of RDA

Sodium

2500 mg

109% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Keep the tempura batter very cold by placing the bowl in a larger bowl filled with ice. This will help create a light and crispy texture.

Don't overmix the batter; a few lumps are okay. Overmixing will develop the gluten and result in a tougher tempura.

Make sure the oil temperature is consistent. Too low, and the tempura will be greasy; too high, and it will burn quickly.

Serve immediately for the best texture. Tempura doesn't hold well.

Cooking Equipment

Deep fryer or large pot

Thermometer

Slotted spoon

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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