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Put all the dry ingredients for the batter into a bowl. Slowly add the sparkling water and mixing with a whisk until the mixture is of a coating consistency. (Remember you can always add more water it’s more difficult to take it out)
Pop the chopped vegetables, fish and the parsley into the batter and allow them to rest in the batter for a couple of minutes while you make the dressing.
Heat the oil for deep frying, test the oil to make sure it’s hot enough. Slip a piece of vegetable into the oil. If the oil sizzles it is hot enough to cook in.
Cook the vegetables in batches; remove them from the oil when they become a golden brown colour.
Put onto a plate with kitchen paper to drain off any excess oil.
Put all the ingredients together in a bowl and mix well. Taste and adjust seasoning.
Finely slice the papaya, the cucumber and water melon. Put in a salad bowl and drizzle a little mirin and the soya sauce over the salad. Check seasoning and adjust if necessary.
Put the tempura vegetables and fish on to a plate and drizzle with the honey and black pepper dressing and serve the dressed salad on the side.
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