- serves 4 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 330 ml bottle light beer
- 150 g (1 cup) self-raising flour
- 1 bunch asparagus, ends trimmed
- 1 litre canola oil, for deep frying
- mayonnaise, to serve (Kewpie)
- lemon wedges, to serve
Curry salt
- 2 tsp salt
- ½ tsp curry powder
- freshly ground black pepper, to taste
Serves 4 as a side dish
Instructions
- For the curry salt, place the salt in a small saucepan until hot. Place the curry powder and pepper in a mortar and pestle. Pour the hot salt on top and grind into a smooth powder.
- Place the oil in a large, deep frying pan and heat to 180 ˚C.
- Meanwhile, place the flour into a bowl and whisk in the beer until just combined but still lumpy. Dip the asparagus into the batter, then fry in batches until golden and crisp. Sprinkle with the curry salt and serve with the mayonnaise and lemon wedges on the side.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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