Crisp Curry Sashimi

This hors d'oeuvre brings the sensation of hot and cold temperatures. Crispy textures come into play for an amazing mouth feel and a visual sight to behold.

Serves 4 for appetizer

Ingredients

• • 8 x 35g strips of skinless, boneless Mt Cook Alpine Salmon
  • 8 bamboo skewers
  • Handful of bean thread noodles cut into 1/2 inch strips
  • 2 tbsp soft flour

Method

1. Combine dipping sauce ingredients at least 30 mins before use (see recipe below)
2. Pre-heat deep fryer or a pot of frying oil to 190°C
3. Skewer the strips of salmon and dust the lower half with flour
4. Dip the dusted half in the tempura batter (see recipe below) and roll in the chopped bean thread noodles
5. Fry the lower, noodle crusted half of the skewered salmon until crispy, leaving the top half uncooked sashimi style
6. Serve with the madras dipping sauce as shown

Dipping sauce

• • 1 tsp of Madras curry powder
  • 1/2 cup mayonnaise
  • 1 tsp of chopped coriander leaves

Tempura Batter

• • 1 cup soft flour
  • 1 cup of ice water

Combine loosely to a light batter consistency