These crisp, crunchy hors d'oeuvres are sure to turn heads at your next party.
24 medium asparagus (1 lb)
12 (7-inch) flour tortillas (not low-fat)
1 large egg, beaten with a pinch of salt
2 tablespoons white sesame seeds
About 2 cups vegetable oil
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons water
1 teaspoon sugar
1 scallion, finely chopped
Special equipment: wooden picks; a deep-fat thermometer
Trim asparagus to 6-inch lengths.
Halve tortillas. Brush 1 half with some of egg mixture and place 1 piece
asparagus along cut side.
Tightly roll up tortilla. Insert 1
pick crosswise to secure. Brush outside of roll with more of egg and sprinkle
with some sesame seeds. Make 23 more rolls in same manner.
Heat 1/2 inch oil in a 10-inch heavy
skillet to 350°F.
Fry rolls in batches of 3, turning
over once, until golden brown, about 3 minutes per batch, returning oil to 350°F
between batches. Transfer to paper towels to drain.
Stir together remaining ingredients
until sugar is dissolved. Serve with rolls.
To take the temperature of a shallow amount of oil with a metal flat-framed
deep-fat thermometer, put bulb of thermometer in skillet. Turn thermometer
facedown, resting other end (not plastic handle) against rim of skillet. Check
Makes 24 hors d'oeuvres.