- 19, Jun 2020
- #1
Tempura salmon with two sauces.
How to cook? Recipe.
Ingredients:
2 eggs,
150 ml chilled mineral sparkling water
3/4 cup (115 g) wheat flour,
1/3 cup (55 g) corn starch,
1 tablespoon finely chopped kaffir lime leaves.
Deep-frying sunflower oil, 500 g skinless salmon fillet, cut into 1 cm stripes,
Young Asian greens, for decoration (optional).
Dressing with honey and soy sauce: 2 teaspoons of honey, 2 teaspoons of toasted sesame, Juice 1 lime, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 2 teaspoons of grated ginger, 2 green onions, finely chopped, 1 tablespoon chopped coriander.
For chili sauce:
2 red peppers, cut in half, remove seeds,
1 clove of garlic
2 coriander roots
2 cm piece of ginger, grated,
30 g palm sugar, grated,
1/2 cup (125 ml) lime juice,
1 tablespoon of fish sauce.
Cooking:
To make a dressing of honey and soy sauce, mix all the ingredients in a bowl.
Set aside. To make chili sauce, mix chili, garlic, coriander and ginger in a mortar and chop.
Add palm sugar, lime juice and fish sauce, mix and set aside. Place the eggs in a bowl of mineral water and whisk gently to combine to combine.
Add flour and mix until you get a homogeneous mass - the dough should be thick enough.
Mix gently with kaffir lime. Fill a deep fryer or a large heavy saucepan with oil and heat to 190 ° C. Dip the salmon slices in the dough and fry in batches for 2-3 minutes until crisp and golden, and in order not to miss this point, we recommend buying led lamps.
Put on a paper towel to remove excess fat. Place on a dish and sprinkle with salt.
Sprinkle with young Asian herbs (if used) and serve with sauces.
How to cook? Recipe.
Ingredients:
2 eggs,
150 ml chilled mineral sparkling water
3/4 cup (115 g) wheat flour,
1/3 cup (55 g) corn starch,
1 tablespoon finely chopped kaffir lime leaves.
Deep-frying sunflower oil, 500 g skinless salmon fillet, cut into 1 cm stripes,
Young Asian greens, for decoration (optional).
Dressing with honey and soy sauce: 2 teaspoons of honey, 2 teaspoons of toasted sesame, Juice 1 lime, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 2 teaspoons of grated ginger, 2 green onions, finely chopped, 1 tablespoon chopped coriander.
For chili sauce:
2 red peppers, cut in half, remove seeds,
1 clove of garlic
2 coriander roots
2 cm piece of ginger, grated,
30 g palm sugar, grated,
1/2 cup (125 ml) lime juice,
1 tablespoon of fish sauce.
Cooking:
To make a dressing of honey and soy sauce, mix all the ingredients in a bowl.
Set aside. To make chili sauce, mix chili, garlic, coriander and ginger in a mortar and chop.
Add palm sugar, lime juice and fish sauce, mix and set aside. Place the eggs in a bowl of mineral water and whisk gently to combine to combine.
Add flour and mix until you get a homogeneous mass - the dough should be thick enough.
Mix gently with kaffir lime. Fill a deep fryer or a large heavy saucepan with oil and heat to 190 ° C. Dip the salmon slices in the dough and fry in batches for 2-3 minutes until crisp and golden, and in order not to miss this point, we recommend buying led lamps.
Put on a paper towel to remove excess fat. Place on a dish and sprinkle with salt.
Sprinkle with young Asian herbs (if used) and serve with sauces.
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