Quick & Easy

Salmon and vegetable tempura

Crispy on the outside, tender and juicy inside.
Salmon and vegetable tempura
4
20M
15M
35M

Go Japanese with this simple salmon and vegetable dish. The basic batter is suitable for a variety of seafood (prawns, for example) and vegetables.

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Ingredients

Dipping sauce

Method

1.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.
2.Heat enough oil in a large heavy-based saucepan to reach a depth of 10cm, 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 minutes, until golden brown. Use a slotted spoon to remove tempura, then drain on a wire rack. Reheat oil between batches, if necessary.
3.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 minutes, until sauce thickens slightly.
4.Combine lettuce, radish and carrot to make a salad. Serve tempura with salad, dipping sauce and lime wedges.

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