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Green asparagus with shrimp tempura and ponzu dip on a plate, with a glass of Grüner Veltliner Kamptal next to it

Green asparagus with shrimp tempura and ponzu dip

Green asparagus meets crispy prawn tempura and a fresh, spicy ponzu dip made from yuzu juice and soy sauce - this Asian-inspired asparagus dish combines European seasonal cuisine with Japanese precision. The Grüner Veltliner DAC Kamptal from Lower Austria is the ideal wine accompaniment, bringing minerality, freshness and a characteristic peppery note to complete the dish perfectly. A recipe for bold palates that is surprisingly uncomplicated to prepare.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main course
Cuisine Austrian, Japanese
Servings 2 Servings
Calories 480 kcal

Cooking utensils

  • 1 Large pot for blanching
  • 1 Deep frying pan or deep frying pan
  • 1 Kitchen thermometer or wooden sticks (oil test)
  • 1 Bowl for tempura batter
  • 1 Small bowl for ponzu dip
  • 1 Foam trowel or sieve trowel
  • Kitchen paper for draining

Ingredients
  

For the asparagus:

  • 500 g green asparagus
  • 1 teaspoon salt
  • 1 tsp sugar
  • 1 Tbsp butter

For the shrimp tempura:

  • 12 large shrimps ready to cook, without shell
  • 120 g Tempura flour or light wheat flour with 1 teaspoon baking powder
  • 150 ml ice-cold sparkling water
  • 1 Pinch of salt
  • 500 ml Vegetable oil for frying

For the ponzu dip:

  • 3 tablespoon soy sauce
  • 2 Tbsp yuzu juice or fresh lime juice
  • 1 EL Mirin
  • 1 teaspoon sesame oil
  • ½ teaspoon freshly grated ginger
  • 1 Spring onion finely chopped

Preparation
 

PREPARATION:

  • Peel the lower third of the green asparagus and break off the woody ends.
  • Bring the salted water, sugar and butter to the boil.
  • For the ponzu dip, mix all the ingredients together and leave to infuse.
  • Pat the prawns dry and remove the shells.
  • Only mix the tempura batter of flour, salt and ice-cold sparkling water roughly just before frying - it may be lumpy.

COOKING STEPS:

  • Cook the asparagus in boiling salted water for 4-5 minutes until al dente.
  • Chill the asparagus and set aside.
  • Heat the oil in the pan to 175-180 °C.
  • Dip the prawns in the tempura batter and allow the excess batter to drip off.
  • Fry the prawns in batches for 2-3 minutes until golden brown.
  • Drain on kitchen paper.

DIRECTIONS:

  • Serve the asparagus on warmed plates.
  • Loosely drape the prawn tempura over the asparagus.
  • Place the ponzu dip next to it in small bowls.
  • Garnish with sesame seeds and fine spring onion rings.

SUPPLEMENTS:

  • Jasmine rice
  • Steamed pak choi with sesame oil
  • Pickled radish (daikon)

Nutritional values per portion

Calories: 480kcalCarbohydrates: 32gProtein: 38gFat: 18g
Keyword Asian asparagus recipes, Asparagus wine pairing, Asparagus with wine, green asparagus, Grüner Veltliner, Ponzu dip, Shrimp tempura
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