Yield
Serves 4
Prep Time
20mins
Cook Time
15mins
Difficulty Level
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Dip a variety of seafoods and vegetables in this basic but scrumptious tempura-style batter to add a Japanese flair to any feast. Once it’s deep-fried to a light golden brown, expect crisp and tender textures all wrapped up in a single tempura. You won’t be able to resist having more, especially when paired with our special homemade dipping sauce!

Ingredients

DIPPING SAUCE

  • 1 tsp wasabi paste
  • 2 tbsps soy sauce
  • 1 tsp minced ginger
  • ⅓ cup (120 g) honey, warmed
  • 2 tbsps lime juice

SALMON & VEGETABLE TEMPURA

  • 1½ cup (225 g) plain flour, plus ½ cup (75 g) extra
  • ½ cup (75 g) cornflour
  • Pinch of bicarbonate of soda
  • 1 egg, lightly beaten
  • 2 cup (500 ml) chilled soda water
  • Vegetable oil, to deep fry
  • 500 g salmon fillet, skin removed, cut into 2cm-thick strips
  • 2 small eggplant, thinly sliced lengthways
  • 2 bunches asparagus, ends trimmed
  • 50 g mixed lettuce
  • 6 small red radishes, scrubbed, sliced
  • 1 carrot, cut into matchsticks
  • Lime wedges, to serve
01.

Sift flours and bicarbonate of soda into a medium bowl. Make a well at centre. Add egg and soda water. Using chopsticks or a rounded blade knife, cut flour mixture into liquid until just combined but still quite lumpy. Place the bowl in a larger bowl filled with iced water.

02.

Heat enough oil in a large heavy-based saucepan to reach a depth of 10 cm, until a cube of bread sizzles on contact. Place extra flour in a large bowl. Dip fish and vegetables in flour, in batches, to lightly coat, shaking off any excess. Then dip in batter and place in hot oil. Deep-fry each batch for 2-3 mins, until golden brown. Use a slotted spoon to remove tempura, then drain on a wire rack. Reheat oil between batches, if necessary.

03.

To make dipping sauce, place ingredients in a small saucepan and bring to a boil on medium heat. Reduce heat and simmer, uncovered, for 4-5 mins, until sauce thickens slightly.

04.

Combine lettuce, radish and carrot to make a salad. Serve tempura with salad, dipping sauce and lime wedges.

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