1 1/2 cup (225g) plain flour, plus 1/2 cup (75g) extra
1/2 cup (75g) cornflour
pinch of bicarbonate of soda
1 egg, lightly beaten
2 cup (500ml) chilled soda water
vegetable oil, to deep fry
500 gram salmon fillet, skin removed, cut into 2cm-thick strips
2 small eggplant, thinly sliced lengthways
2 bunches asparagus, ends trimmed
50 gram mixed lettuce
6 small red radishes, scrubbed, sliced
1 carrot, cut into matchsticks
lime wedges, to serve
Salmon and vegetable tempura
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 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.
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.
Combine lettuce, radish and carrot to make a salad. Serve tempura with salad, dipping sauce and lime wedges.