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Tempura broccoli and asparagus with warm caper dressing

Battered and

Tempura broccoli and asparagus with warm caper dressing

10 minutes

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Tempura broccoli and asparagus with warm caper dressing

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 10 minutes

Ingredients

1 free-range egg
1 cup ice-cold soda water
140 g cake flour
2 cups canola oil
400 g broccoli
400 g asparagus
Sea salt to taste

For the warm caper dressing:

2 T capers
12 black olives, pitted
3 cloves garlic
1 lemon, juiced
1/2 cup extra virgin olive oil
50 g butter, cubed

Method

Whisk together the egg and soda water, then add the flour to create an airy batter.

Heat the oil in a saucepan. Once hot, coat the vegetables in the batter and carefully place in the oil. Fry until the batter is golden and crisp. Try not to move the vegetables around in the oil too much as this may cause the batter to fall off. Remove from the oil using a slotted spoon and drain on kitchen paper.

To make the dressing, smash together the capers, olives, garlic and lemon juice. Heat the olive oil until warm, then add the caper mixture and whisk in the butter until emulsified.

Pour the dressing into a bowl and top with the tempura vegetables. Serve immediately.