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Asparagus and black sesame tempura

Recipe by Mish Delish

The quick cook of the asparagus ensures the texture, vibrancy and all the nutrients of this amazing vegetable are still intact.
Serves 6 as a starter

  • 12 asparagus spears
  • ⅓ cup self raising flour
  • ½ cup corn flour
  • 2 tbs black sesame seeds
  • 1 cup sparkling water
  • 250mls rice bran oil (for frying)
  • dipping sauce
  • 100ml water
  • 1 tbs mirin
  • 1 tbs light soy sauce
  • 1 tsp dashi powder
  1. Trim the ends of the asparagus.
  2. Bring the water, mirin, soy sauce and dashi to the boil in a small saucepan. Remove from heat and allow to cool.
  3. Heat the oil in a medium saucepan over a high heat until approximately 170C. Whisk together both flours and the sesame seeds then add the sparkling water, stir until combined (it doesn’t matter if there are still some lumps in the batter).
  4. Dip the asparagus in the batter and fry 3 at a time in the hot oil. Cook until starting to golden (it only takes 1-2 minutes) remove and drain on paper towel. Repeat with remaining asparagus. Serve your asparagus and black sesame tempura immediately with the dipping sauce.


Mish is a food stylist and recipe developer who also happens to be one of our Prahran Market tour guides! Check out more of her recipes at www.mishdelish.com and follow her on Instagram @mish.delish

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