Salmon Tempura

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Salmon Tempura

Salmon Tempura

Ingredients
Method

Ingredients

Method

2 eggs
150ml chilled sparkling water
115g flour
55g cornflour
1 tbsp sliced kaffir lime leaves
Sunflower oil for deep frying
500g salmon fillet, skinned and sliced into 1cm strips
Dipping sauces, to serve

Crack the eggs into a bowl with the sparkling water, and whisk to combine. Add the flours and mix until just combined - you want the batter fairly lumpy. Stir in the lime leaves.
Heat a saucepan half-filled with oil to sizzling temperature, then dip the salmon strips in the batter and fry in batches for 3 mins or until puffed and golden. Drain on kitchen paper, then sprinkle with salt and serve with your favourite Asian dipping sauces.

25 mins

6 serving

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