Tempura broccoli and asparagus with warm caper dressing
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- Abigail Donnelly
- 4
- Easy
- 25 minutes
- 10 minutes
- Klein Constantia Chardonnay 2010
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
Cooking Instructions
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.
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