Tempura scallops and asparagus with ponzu dressing
Ingredients
- 100ml/3½fl oz mirin (rice wine)
- 75ml/2½fl oz dark soy sauce
- 1 tbsp rice vinegar
- 1 x 13cm/5in strip kombu (dried seaweed)
- 2 tbsp ponzu (japanese citrus-based sauce), if non-available use fresh lemon juice, plus 1-2 tsp extra to taste
- Lemon wedges, for garnish
- 1 spring onion (green part only), finely sliced
- Pinch dried chilli flakes (optional)
- 240g/9oz bundle asparagus spears, trimmed
- 200-250g/7-9oz roe-less queen scallops (or 18 medium roe-less scallops), thawed if frozen
- Sunflower oil, for deep frying (roughly 1 litre/1¾ pints)
- 100g/3½oz cornflour
- 100g/3½oz self-raising flour
- 1 tbsp sesame seeds
- 1 large free-range egg, yolk only
- 200ml/7fl oz chilled sparkling water
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