Salmon tempura with two dipping sauces

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Salmon tempura with two dipping sauces


Cooking Time

Preparation Time :25 Min

Cook Time : 15 Min

Total Time : 40 Min


Serves :
  • 2 eggs

  • 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.