Quick & Easy

Salmon and vegetable tempura

Crispy on the outside, tender and juicy inside.
Salmon and vegetable tempura

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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Dipping sauce


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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