| Tempura Asparagus Rolls |
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Ingredients
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| 1 piece sushi seaweed | 1 piece green asparagus | | 3 pcs prawn | |
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Seasoning
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| Tempura batter: | 1 piece egg | | 50 g tempura powder | 300 ml iced water |
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Marinade
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Cooking Method
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| 1. | Cut the end of the asparagus and rinse. Then, poach and cool down in cold water. Drain and set aside. Rinse the prawns and remove the intestine. Then, make it as prawn paste and place onto the half part of the seaweed. | 2. | Mix the tempura batter. Dip the asparagus roll into the batter and deep-fry in 150 degrees hot oil for 3 minutes. Remove and absorb the excess oil. Cut into pieces. |
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