Rock-Shrimp-and-Asparagus Tempura

Ingredients

• ½ teaspoon sea salt
• 1 egg
• 1 cup flour
• 2 cups panko
• ½ pound rock shrimp
• 1 pound asparagus, trimmed
• Vegetable oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    631 calories; 39 grams fat; 2 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 6 grams polyunsaturated fat; 49 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 21 grams protein; 137 milligrams cholesterol; 421 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4, as a first course

Preparation

1. In a large bowl, whisk together the salt, egg and 1 cup ice water. Sift the flour into the bowl and whisk until smooth. Fill another wide bowl with panko. Dredge the rock shrimp a few pieces at a time in batter, then panko. Set on a plate. Repeat with remaining shrimp and asparagus.
2. Heat 2 inches of oil in a deep, heavy pot over medium-high heat. When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp, a few pieces at a time. Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels. Repeat with the remaining shrimp and asparagus. Serve immediately with a wedge of lemon or ponzu (recipe below).

15 minutes