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Tagged With: Spring Harvest

Rooster Spice Asparagus

Songkran (สงกรานต์) is the traditional Thai New Year water festival which starts on April 13 every year. Traditionally, the throwing of water is said to be a symbol of luck to bring good rain for the crops.  Well, we are swimming in good luck with a bountiful asparagus harvest this year and a brand new spice blend, Rooster Spice!  We designed this spicy chili powder drawing inspiration from Indonesian sambal, Thai nam phrik, and Vietnamese tuong ot toi. Rooster Spice has limitless possibilities but here we combine the seasonality of asparagus with the celebration of Thai New Year.  Enjoy!

Rooster Spice Asparagus

Rooster Spice Asparagus

 

Rooster Spice Asparagus

Ingredients

Oil for frying, vegetable, peanut or canola
1 bunch asparagus, touch ends removed
3 tablespoons all-purpose flour, plus more for dusting
1 tablespoon cornstarch
1/4 cup very cold, full bodied beer
2 eggs, separated

Instructions

  1. In a deep saute pan, gently heat oil to 375 degrees
  2. Bring 4 quarts of heavily salted water to a rolling boil
  3. Add asparagus, cook for 50 seconds
  4. Transfer to a bowl of ice water to shock, then dry thoroughly
  5. In a medium bowl, mix egg yolks with flour, cornstarch, Rooster Spice and beer, taking care not to over mix
  6. In a separate bowl, beat eggs whites to soft peaks
  7. Fold egg whites, very gently, into egg yolk mixture
  8. Do not over mix or allowed batter to sit too long
  9. Toss asparagus with a few tablespoons of flour, shaking to remove excess
  10. Dredge in batter and fry in oil, until golden and crisp
  11. Season with Sel de Mer, a squeeze of lemon, or a generous dousing of malt vinegar
  12. Serve in newspaper cones
http://www.silkroaddiary.com/rooster-tempura-battered-aspragus/

Categories: Asia, Global Cuisines, Holiday, Recipes, Sides, Snacky Bits | Tags: , , , , , , | Leave a comment