Ingredients
- 70g cornflour
- 30g plain flour, sifted
- 80-90ml ice cold sparkling water
- Vegetable oil, for deep frying
- 300g asparagus, trimmed
- 2 tbsp crispy chilli oil
- 1 lime, juiced
- 1/2 tsp salt for batter
Method
Step 1
Combine the cornflour and plain flour with a generous pinch of salt. Pour in 90ml of water and stir to combine. Add more water if necessary until you achieve a batter-like consistency.Step 2
Half fill a pan with the oil and heat until 190°C or a flick of batter turns brown in 10 seconds. Coat the asparagus in the batter in batches of 4-5 pieces then transfer to the oil and fry for 1 min 30 seconds to 2 mins until the batter is golden and crisp and the asparagus is cooked. Then remove and place on a plate lined with a clean tea towel or kitchen paper.Step 3
Mix the chilli oil and lime juice, then pour it into a dipping bowl. Serve it alongside the asparagus.