When I found cheap salted salmon (cured salmon) at the supermarket the other day, I thought of this dish straight away. I am not sure if I should categorize it as one type of tempura, it is a small piece of salmon wrapped in a shiso leaf (青紫蘇/大葉 in Japanese) then coat with tempura batter and deep-fry.
I bought a pack of shiso leaf for this too but later found out that there were many shiso plants in mil's front yard. So, I "migrated" three tiny plants to my veggie patch for my easy access. By the way, there is also purple colour shiso which is commonly used in vegetable pickling. I especially love the cucumber pickled with purple shiso.
200 g salmon fillet
10 shiso leaves
70 g tempura flour
Oil for deep-frying
- Pat dry salmon fillet with paper towel, cut into 10 equal size pieces.
- Marinate with salt lightly. If salted (cured) salmon is used, omit this step.
- Wrap each pieces with a shiso leaf and set aside.
- Put tempura flour in a bowl, drop in salmon wraps to coat with flour. Remove and shake off excess flour.
- Add water into the bowl that contain tempura flour, mix briefly to make batter. Lumpy batter is alright for tempura.
- Coat each wrap with batter and deep fry for 3 to 4 minutes in preheated oil.