Ingredients

1. 200g (1 1/3 cups) plain flour
2. 1 tsp baking powder
3. 185ml (3/4 cup) Massel chicken style liquid stock
4. 2 eggs, lightly whisked
5. 2 tbsp mirin
6. 3 green shallots, thinly sliced
7. 2 bunches thin asparagus, trimmed
8. 6 rashers shortcut bacon, coarsely chopped
9. 1 tbsp peanut oil
10. Kewpie mayonnaise, to serve
11. Smoky barbecue sauce, to serve
12. Sliced green shallots, to serve

Description

• Step 1

  Whisk flour and baking powder together in a bowl. Make a well in the centre. Whisk in stock, egg and mirin. Stir in shallot. Set aside.

• Step 2

  Halve asparagus. Slice stem ends in half lengthways, if thick. Place in a heatproof bowl. Pour over boiling water to cover. Stand for 1 minute. Drain well.

• Step 3

  Meanwhile, stir-fry the bacon in a wok over medium-high heat for 3 minutes or until crisp. Stir through the batter.

• Step 4

  Wipe wok clean. Heat 1 tsp of the oil over medium-high heat. Arrange one-quarter of asparagus on base of wok. Pour over one-quarter of the batter mixture. Cook for 2 minutes or until bubbles appear. Use a spatula to carefully turn over. Cook for 1 minute. Transfer to a plate. Repeat with remaining oil, asparagus and batter mixture. Drizzle with mayo and barbecue sauce. Sprinkle with shallot.