Salmon Tempura With Lychee Salad Recipe

Name: Salmon Tempura With Lychee Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
To make dressing, whisk together mayonnaise, soy sauce, heavy cream and wasabi paste until smooth. Set aside.
2
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.
3
Meanwhile, toss together remaining ingredients. Arrange tempura salmon over top and drizzle with dressing.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup mayonnaise, 1/4 cup soy sauce, 1/4 cup heavy cream, 1 tbsp green wasabi paste, and more.

Yes, Salmon Tempura With Lychee Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Tempura With Lychee Salad

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