Asparagus tempura with crispy chilli oil dressing

Ingredients

For 6 servings

• •70 g cornflour
• •30 g plain flour sifted
• •80 -90ml ice cold sparkling water
• •vegetable oil for deep-frying
• •300 g asparagus trimmed
• •2 c. à soupe crispy chilli oil
• •1 lime juiced

Method

1. 1.Combine the cornflour and plain flour with a big pinch of salt, then pour in 80ml of the sparkling water and stir to combine. Add the remaining water if you need to loosen the mixture – you should have a batter-like consistency.
2. 2.Fill a deep saucepan a third of the way up with the oil and heat until 190C, or until a flick of batter turns brown in 10 seconds. Coat the asparagus in the batter, then transfer to the hot oil in batches of 4-5 pieces and fry for 1 min 30 seconds or up to 2 mins until the batter is golden and crisp and the asparagus is tender. Use a slotted spoon or spider strainer to remove to a plate lined with a clean tea towel or kitchen paper. Leave to drain.
3. 3.Meanwhile combine the oil and lime juice, then pour into a dipping bowl and serve alongside the asparagus for dipping.