Jersey Royal Potato and Asparagus Tempura with Soy Dipping Sauce

Crispy and light tempura featuring the delicate flavors of Jersey Royal potatoes and fresh asparagus spears, served with a classic soy dipping sauce.

Prep Time

15 minutes

Total Time

30 minutes

Calories

1075

Level

Easy

Yields

4 servings

Cost

£2.54

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

400gJersey Royal Potatoes(Small to medium size, scrubbed and halved or quartered if large)

£2.50

200gAsparagus Spears(Trimmed, tough ends removed)

£2.75

150gTempura Flour(Pre-made tempura flour mix)

£1.20

200mlIce Water(Very cold)

1literVegetable Oil(For deep frying)

£2.20

60mlSoy Sauce(Japanese soy sauce)

£0.30

30mlMirin(Japanese sweet rice wine)

£0.60

1tspGrated Ginger(Freshly grated)

£0.20

2tbspDaikon Radish(Grated, optional)

£0.40

Total Cost

£10.15

£2.54 per serving

The Method

1
Prepare the dipping sauce: In a small bowl, combine the soy sauce, mirin, and grated ginger. If desired, serve with grated daikon radish.
2
Heat the oil in a deep fryer or large pot to 170-180°C (340-355°F). Use a thermometer to monitor the temperature.
3
Prepare the tempura batter: In a bowl, whisk together the tempura flour and ice water until just combined. The batter should be thin and slightly lumpy. Do not overmix.
4
Working in batches, dip the Jersey Royal potato pieces and asparagus spears into the tempura batter, ensuring they are lightly coated. Shake off any excess batter.
5
Carefully lower the battered vegetables into the hot oil. Fry for 2-3 minutes, or until golden brown and crispy. Turn occasionally to ensure even cooking.
6
Remove the tempura from the oil and place on a wire rack to drain excess oil.
7
Serve immediately with the soy dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (345g)

1075 kcal / 4498 kJ

Carbs

90g

35% of RDA

Fat

75g

107% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

15 g

17% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

Keep the tempura batter as cold as possible. You can even place the bowl of batter in a larger bowl filled with ice.

Do not overcrowd the fryer. Fry the vegetables in batches to maintain the oil temperature and ensure even cooking.

Serve the tempura immediately while it is still hot and crispy.

For a lighter batter, use sparkling water instead of ice water.

Cooking Equipment

Deep fryer or large pot

Thermometer

Wire rack

Chopsticks or tongs

Wine Pairings

No wine pairing suggestions available for this recipe.

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