Authentic Seafood and Vegetable Tempura

Combine the soy sauce, water, white sugar, and rice vinegar in a small saucepan.

SAFETY: Wash hands and clean all surfaces thoroughly after handling raw salmon and shrimp. Peel and devein the shrimps, leaving tails intact.

Slice the salmon fillets into 2cm thick strips. Peel the sweet potato and slice into 5mm rounds. Cut zucchini into thin rounds.

Trim the tough ends of the asparagus. Pat all seafood and vegetables completely dry with paper towels.

Heat the canola oil in a deep pot to 175°C. Check the temperature with a kitchen thermometer.

Dredge each piece of seafood and vegetable lightly in a tiny amount of dry cornstarch to help the batter stick.

Dip each piece into the cold batter and carefully lower into the hot oil. Fry in batches for 2-3 minutes until crisp and pale golden.

Remove with a slotted spoon and drain on a wire rack. Serve immediately while hot.

Place the sparkling water and egg yolk in the freezer for 10 minutes to ensure they are ice-cold.

Sift the all-purpose flour and cornstarch together twice into a chilled bowl.

Whisk the cold egg yolk and cold sparkling water together until just combined.

Add the flour mixture to the liquid. Use chopsticks to stir only until just incorporated; do not overmix.

Lumps of flour should remain in the batter to create the signature lacy, light texture.

Keep the batter bowl resting inside another bowl filled with ice to keep it chilled while frying.

Bring the mixture to a gentle simmer over medium heat.

Whisk until the sugar is fully dissolved, then remove from heat.

Allow the sauce to cool to room temperature and serve in individual small dipping bowls.