Tempura asparagus sando
This recipe is for a delicious Tempura asparagus sandwich with roasted garlic aioli and Sriracha peppers. The focaccia bread is made with strong flour, yeast, salt, olive oil, and rosemary. Asparagus is coated in a batter made with sparkling water, flour, and baking soda, then shallow-fried until golden. Roasted Romana peppers are seasoned with olive oil, Sriracha, and salt. The roasted garlic aioli is made by blending mayo, miso
Serves: 2
90 minutes
Cook time
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Ingredients
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- 500g strong flour
- 1 packet dried fast action yeast
- Pinch of salt
- 15g olive oil
- Rosemary
- Romana pepper
- Sriracha
- Sea salt
- Sparkling water
- Ice
- Plain flour
- Baking soda
- Bicarbonate soda
- 1 packet asparagus
- 5 tbsp mayo
- 1 tsp miso
- Juice of 1/2 lemon
- Roasted garlic
🔄Issy Sedgwick's Suggested Substitutes
Strong flour Bread flour
Olive oil Vegetable oil
Rosemary Thyme
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