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