Name: Salmon tempura with two dipping sauces
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1
Cuisine: asian
Ingredients: 2 eggs; 150ml sparkling mineral water, chilled; 115g plain flour; 55g cornflour; 20.00 ml finely sliced makrut lime leaf (see Notes); Sunflower oil, for deep-frying; 500g skinless salmon fillet, cut into 1cm strips; Baby Asian greens, to garnish (optional); 14.40 gm honey; 6.00 gm toasted sesame seeds; Juice of 1 lime; 20.00 ml sesame oil; 21.00 gm soy sauce; 2 tsp grated ginger; 2 spring onions, finely chopped; 20.00 ml chopped coriander leaves; 2 red chillies, halved, seeds removed; 1 garlic clove; 2 coriander roots; 2cm piece grated ginger; 30g palm sugar, grated (see Notes); 125ml lime juice; 24.40 gm fish sauce

Salmon tempura with two dipping sauces

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Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes

Choose between sweet or spicy flavor for dipping crunchy salmon fillets.

Ingredients:

150ml sparkling mineral water, chilled
115g plain flour
55g cornflour
20.00 ml finely sliced makrut lime leaf (see Notes)
Sunflower oil, for deep-frying
500g skinless salmon fillet, cut into 1cm strips
Baby Asian greens, to garnish (optional)
14.40 gm honey
6.00 gm toasted sesame seeds
Juice of 1 lime
20.00 ml sesame oil
21.00 gm soy sauce
2 tsp grated ginger
2 spring onions, finely chopped
20.00 ml chopped coriander leaves
2 red chillies, halved, seeds removed
1 garlic clove
2 coriander roots
2cm piece grated ginger
30g palm sugar, grated (see Notes)
125ml lime juice
24.40 gm fish sauce

Instructions:

Combine all the ingredients in a bowl to create the honey and soy sauce mixture. Set aside.
Create a flavorful chili sauce by crushing chili, garlic, coriander, and ginger in a mortar and pestle. Mix in palm sugar, lime juice, and fish sauce, then set aside.
In a bowl, gently whisk together eggs and mineral water. Add flours and use chopsticks to mix until just combined - the batter should be slightly lumpy. Gently fold in makrut lime.
Fill a deep-fryer or large heavy-based saucepan halfway with oil and heat to 190°C. (To check if the oil is ready, fry a cube of bread - it should turn golden in 30 seconds.) Coat salmon in batter and fry in batches for 2-3 minutes until crispy and golden. Pat dry on paper towel.
Transfer the dish to a serving platter and season lightly with salt. Decorate with baby Asian greens, if desired, and serve alongside your favorite dipping sauces.

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