To celebrate asparagus season, we have another recipe for you: crunchy asparagus with coconut, chilli and a crab mayonnaise.You will need:
- 2 bunches of asparagus
- 50g ground almonds
- 50g spelt flour
- 100g gram (chickpeas flour)
- 1 tablespoon of desiccated coconut
- Cold sparkling water
- 1 egg yolk
- 60ml chilli rapeseed oil (we used Fussels Oil – https://www.fusselsfinefoods.co.uk/products/chilli-oil/)
- juice and zest from 1 lime
- 1 tablespoon of chopped dill
- 50g brown crab meat
- 50g white crab meat
To make the sauce, place the yolk into a bowl with a pinch of salt and the juice from the lime
Combine with a balloon whisk
Keep whisking the yolk whilst pouring in the oil, gradually
Add the zest and dill and season with salt and pepper to taste
For the pakora, preheat a deep fat fryer to 190C (you can use a saucepan with oil, but make sure you have a fitting lid at the ready in case the oil gets too hot)
In a bowl, combine the flours, almonds and coconut
Pour a little sparkling water into the flours and combine
Keep adding more water until you get a double cream consistency
Dip the asparagus spears individually into the batter and carefully drop into the hot oil
Fry for 3-5 minutes, or until golden brown
Take out of the hot oil, place onto a kitchen paper to drain of any excess oil and sprinkle with a little salt
Serve hot with the dip