Tempura of Salmon and Vegetables

Cut the salmon into strips of 5 x 2 cm. Cut the vegetables into bite-sized pieces or strips. With a whisk, stir a smooth tempura batter of flour, mineral water and a pinch of salt. Heat oil in a suitable pan or wok. Fry the salmon pieces and vegetables in the batter at very high heat (approx. 180 °C) for about half a minute, swimming in the fat. (Never over-fry at one time, preferring to do it in a few batches so the oil doesn’t cool). Lift out the finished tempura, drain well on paper towels and serve with soy sauce, wasabi horseradish and pickled ginger.

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