Retha’s Tempura Asparagus and Seafood
Recipe Makes 8 Servings

This recipe is a delicious veggie and seafood deep-fried combo that offers variations for your family to enjoy.

INGREDIENTS:

8 cups coconut oil for deep-frying

3/4 cup white rice flour, chilled – plus additional for coating

1/2 cup cornstarch, chilled

1/2 tsp fine sea salt

1/4 tsp baking soda, chilled

2/3 cup sparkling water, chilled

16 wedges of cold raw asparagus, shrimp, green beans etc.

DIRECTIONS:

1. Preheat 8 cups of oil in a deep-fryer to 375 degrees Fahrenheit. Prepare your vegetables (asparagus, green beans, shrimp, onion wedges, or zucchini). Cut them in pieces about 3-4-inches long by 1-inch wide. Line a paper plate or regular plate with paper towels to drain the cooked tempura and set it aside. Prepare a wide, shallow bowl with rice flour for coating the items and set it aside.
2. In a large bowl, whisk the flour and baking soda together. Dredge your vegetables and/or shrimp in the flour mixture and set them aside.
3. Once the oil has heated, pour the water into the dry ingredients a little bit at a time, while whisking well prior to adding more. Smooth out any lumps as you go for a smooth surface or leave them in for a classic image and texture.
4. Using tongs, dip the dredged vegetables/shrimp into the batter; then dip them one at a time into the oil, and hold each one there for about 20 seconds. Release it into the oil to continue frying for about 2 – 3 minutes or until lightly golden brown. Fry in batches however, do not overcrowd the pan as this will bring the temperature down too low.
5. Remove each item once they are done and transfer them to the paper towel-lined plate to drain. If desired, immediately sprinkle them with additional salt.