Forget the party pies at your next celebration. These fabulous tempura salmon bites will really break the ice.
- To make wasabi mayo, combine wasabi and mayonnaise in a bowl. Set aside.
- To make pickled radish, stir sugar, vinegar and a pinch of salt in a small bowl until sugar dissolves. Cut radishes into julienne (matchsticks; alternatively, coarsely grate radishes, then squeeze out excess moisture). Place in a bowl, add vinegar mixture, then toss to combine.
- Place tempura batter mix, soda water and sesame oil in a bowl. Using a fork, stir until just combined. Trim nori sheets so their width equals the length of salmon pieces. Wrap a sheet of nori around each salmon piece, then trim ends to leave a slight overlap. Seal joins with a little batter. Set aside for 5 minutes to allow nori to soften slightly. Cut each piece widthwise into 6 slices.
- Preheat oven to 80C. Line an oven tray with baking paper. Heat vegetable oil in a wok or large saucepan over medium heat to 180C (or until a small spoonful of batter immediately floats and sizzles). Dip a salmon slice in batter, drain excess, then lower into oil. Working quickly, repeat until there are 4 pieces in oil. Fry for 45 seconds or until pale golden. Remove with a slotted spoon and place on lined tray. Transfer to oven to keep warm. Repeat process with remaining slices and batter.
- Place tempura salmon on a platter. Top each with a small spoonful of wasabi mayo and pickled radish to serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set