Salmon Tempura
- 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