Crunchy asparagus with sumac
Sumac is a powder made from the berries of a Mediterranean shrub. It contains a lot of citrus aromas and also tastes a bit like tamarind. The powder is often used in Arabic cuisine.
Makes 1kg.
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Ingredients
|
1 |
|
lime, zest |
|
2 |
g |
chilli powder |
|
2 |
g |
fennel seeds, roasted and crushed |
|
8 |
g |
sumac |
|
200 |
g |
panko (Japanese breadcrumbs) |
|
200 |
g |
flour |
|
200 |
ml |
egg white |
|
1 |
kg |
classic cooked asparagus |
Preparation method
- Mix the lime zest with the chilli powder, fennel seeds, sumac, and panko.
- Pat the asparagus dry and roll the bottom halves through the flour.
- Then roll the same halves through the egg white and the panko.
- Thread the asparagus onto a skewer so that the breaded part is precisely aligned with the frying fat. This makes it easier to hang the asparagus on the deep-frying pan.
- Deep-fry in peanut oil at 180°C until golden brown.
Serving suggestions
- As a vegetable dish, e.g. with a tangy mayonnaise full of citrus aromas.
- As a vegetable garnish.
- As a component in a dish with lamb and other Turkish flavours.
- Use in a composition with components of beef, eggplant, and tomato.