
No reviews yet. Be the first to review this recipe.

Gluten Free Tapioca Flour Asparagus Tempura
No reviews yet. Be the first to review this recipe.
About this recipe:
When asparagus is plentiful, this incredibly light, tempura batter, adds a delicious extra dimension. Serve these battered asparagus with lemon quarters, soy sauce or mayonnaise. CAUTION: this recipe uses hot oil for frying which can be dangerous so please do not leave unattended.
Equipment:
electric beaters, heavy pan or deep fat fryer, kitchen paper, baking tray and mixing bowl.
Ingredients:
Tapioca Tempura Batter
1 egg white
3 tbsp FREEE Tapioca Flour
pinch of salt and pepper
Asparagus Tempura
200g fresh asparagus spears
oil, for frying
lemon, for serving
Method:
Tapioca Tempura Batter
- Put the egg white into a bowl, add the tapioca flour, salt and pepper and beat into a smooth batter.
Asparagus Tempura
- Peel the asparagus spears with a potato peeler and snap off or trim and discard the hard ends.
- Heat some oil in a heavy pan OR prepare a deep fat fryer according to the manufacturer’s instructions.
- Line a baking tray with kitchen paper.
- Dip spears of asparagus into the batter then carefully slide them into the hot oil, a few at a time so the oil stays hot.
- Cook the asparagus for 2-4 minutes depending on the heat and turning over if necessary until they are golden all over.
- Transfer the cooked asparagus to the paper lined tray and keep warm.
- Repeat with the remaining asparagus.
- Serve immediately with lemon quarters.
Leave a review?
Can we Tempt You?
Shop online with FREEE
An extensive range of gluten free food delivered straight to your door!
Shop now
Leave a Reply