Laver Tempura Salmon

by  Nihon Shokken

The Ingredients

  • ‘Super Crispy’ Batter Mix (ORIT02)
  • Dried Seaweed
  • Water

The Method

  1. Mix Tempura Batter ‘Super Crispy’ Mix (ORIT02) with water and a handful of dried seaweed. (Tempura Mix: Water = 1:1.5 ratio).
  2. Powder the salmon with the dried mix,
  3. Dip into the watery mix and deep fry for 4 minutes at 170⁰C.
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