Salmon Tempura
Salmon Tempura



  • 2 eggs
  • 150ml chilled sparkling water
  • 115g flour
  • 55g cornflour
  • 1 tbsp sliced kaffir lime leaves
  • Sunflower oil for deep frying
  • 500g salmon fillet, skinned and sliced into 1cm strips
  • Dipping sauces, to serve
  • Crack the eggs into a bowl with the sparkling water, and whisk to combine. Add the flours and mix until just combined - you want the batter fairly lumpy. Stir in the lime leaves.
  • Heat a saucepan half-filled with oil to sizzling temperature, then dip the salmon strips in the batter and fry in batches for 3 mins or until puffed and golden. Drain on kitchen paper, then sprinkle with salt and serve with your favourite Asian dipping sauces.
25 mins
6 serving

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