Salmon Tempura With Lychee Salad - cooking recipe

Ingredients

1/2 cup mayonnaise
1/4 cup soy sauce
1/4 cup heavy cream
1 tbsp green wasabi paste
1 1/4 cups cornstarch
1/2 cup all-purpose flour
3/4 cup lemon juice
2 None egg yolks
None None oil for deep-frying
4 None salmon fillets, skin removed
5.25 oz bean sprouts, trimmed
1 (13.5 oz) can lychees, drained
2 oz pea shoots
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
2 None spring onions, shredded
1 None lime, juiced

Preparation

To make dressing, whisk together mayonnaise, soy sauce, heavy cream and wasabi paste until smooth. Set aside.
To make the tempura, sift cornstarch and flour into a bowl. Make a well in the center then gradually whisk in combined lemon juice, 1/2 cup water and egg yolks until batter is thick. Heat oil in a wok over high heat. Dust salmon with flour, shaking off excess. Dip into batter, 1 at a time, and deep-fry for 2-3 mins, or until salmon is cooked to your liking. Drain on paper towels.
Meanwhile, toss together remaining ingredients. Arrange tempura salmon over top and drizzle with dressing.