Rock-Shrimp-and-Asparagus Tempura

1. 1

   In a large bowl, whisk together the salt, egg and 1 cup ice water.

2. 2

   Sift the flour into the bowl and whisk until smooth.

3. 3

   Fill another wide bowl with panko.

4. 4

   Dredge the rock shrimp a few pieces at a time in batter, then panko.

5. 5

   Set on a plate.

6. 6

   Repeat with remaining shrimp and asparagus.

7. 7

   Heat 2 inches of oil in a deep, heavy pot over medium-high heat.

8. 8

   When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp, a few pieces at a time.

9. 9

   Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels.

10. 10

    Repeat with the remaining shrimp and asparagus.

11. 11

    Serve immediately with a wedge of lemon or ponzu (recipe below).

* Per serving · 4 servings · Values may vary.

No additional tips available.