Name: Tempura salmon and lychee salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Dressing; 1/2 cup whole egg mayonnaise; 1/4 cup light soy sauce; 1/4 cup cream; 1 tablespoon green wasabi paste; Salad; 1 cup bean sprouts, trimmed; 400 gram can lychees, drained; 1/2 cup snow pea shoots; 1/4 cup mint leaves; 1/4 cup coriander leaves; 2 green onions, shredded; 1 lime, juiced; 3/4 cup corn flour; 1/2 cup plain flour, plus extra; 3/4 cup lemon juice; 1/2 cup iced water; 2 egg yolks; oil for deep frying; 4 180g salmon fillets, skinned

Tempura salmon and lychee salad

Your taste buds will love the crispy tempura salmon with citrus, lychee and coriander salad. Serve with rice or quinoa for a quick and healthy meal.

Serves 4

Prep

15M

Cook

Total

20M

Ingredients

Dressing

1/2 cup whole egg mayonnaise

1/4 cup light soy sauce

1/4 cup cream

1 tablespoon green wasabi paste

Salad

1 cup bean sprouts, trimmed

400 gram can lychees, drained

1/2 cup snow pea shoots

1/4 cup mint leaves

1/4 cup coriander leaves

2 green onions, shredded

1 lime, juiced

3/4 cup corn flour

1/2 cup plain flour, plus extra

3/4 cup lemon juice

1/2 cup iced water

2 egg yolks

oil for deep frying

4 180g salmon fillets, skinned

Method

1.Sift flours in a bowl. Make a well in centre. Gradually whisk in combined juice, water and yolk until batter is thick.

2.Heat oil in wok on high. Dust salmon with extra flour, shaking off excess. Dip into batter one at a time and deep fry for 2-3 minutes until salmon is cooked to taste. Drain on paper towel.

3.DRESSING: In a jug, whisk together ingredients until smooth.

4.SALAD: In a large bowl toss together sprouts, lychees, snow pea shoots, herbs and onion. Drizzle with lime juice. Serve salmon on salad, drizzled with dressing.

Women's Weekly Food

Ingredients

Method

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