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Preparation Time : 25
Cook Time : 15
Total Time : 40
150ml sparkling mineral water, chilled
3/4 cup (115g) plain flour
1/3 cup (55g) cornflour
1 tablespoon finely sliced kaffir lime leaf (see Notes)
Sunflower oil, for deep-frying
500g skinless salmon fillet, cut into 1cm strips
Baby Asian greens, to garnish (optional)
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.
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