Salmon tempura with two dipping sauces

To make the honey and soy sauce, stir all ingredients together in a bowl. Set aside.

To make the chilli sauce, pound chilli, garlic, coriander and ginger in a mortar and pestle. Add palm sugar, lime juice and fish sauce, stir and set aside.

Place eggs in a bowl with mineral water and whisk gently to combine. Add flours and use chopsticks to mix until just combined - the batter should be quite lumpy. Gently stir in kaffir lime.

Half-fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C. (If you don't have a deep-fryer thermometer, test a cube of bread - it will turn golden in 30 seconds when oil is hot enough.) Dip salmon in batter and fry in batches for 2-3 minutes until crisp and golden. Drain on paper towel.

Place on a platter and sprinkle with salt. Garnish with baby Asian greens (if using) and serve with dipping sauces.