salmon tempura

ingredients:

• 2 pieces salmon fillets
• a little flour
• salad oil for deep frying

coating:

• 1 egg
• 20 ml cold water
• 10 g flour

dipping sauce (optional):

• 50 ml bonito soup stock
• 1 tablespoon soy sauce
• 2 1/2 teaspoons sugar

or salt (optional)

step 1:

Cut the salmon into bite-size pieces.

step 2:

To make the coating, mix the egg and cold water in a bowl. Add the flour and toss with chopsticks.

step 3:

Dust the salmon pieces lightly with a little flour before applying the coating (see Step 4).

step 4:

With chopsticks, dip the salmon pieces into the coating and twirl them around to coat them.

step 5:

Fill a wok over half full with salad oil. Heat the oil to 170 °C and deep-fry 3 or 4 salmon pieces a few minutes until golden brown. Remove and drain on a rack. Cook the remaining salmon in the same manner.

step 6:

When serving, you can use either dipping sauce or salt. To make the dipping sauce, mix the bonito soup stock, soy sauce and sugar together in a pan and bring to a boil. Pour into two small bowls. Dip the salmon pieces into the dipping sauce.