Salmon Tempura Jalapeño Bites
Serves 1230 mins prep20 mins cook
This is a Japanese-Mexican fusion that will blow your mind. The light crispy tempura jalapeños with the spicy sushi-grade salmon stuffed inside, topped with eel sauce. It's new and delicious!
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What you need
Instructions
0 Wash and slice the jalapeños in half. Remove seeds and, using a paper towel, dry as well as you can. Place a cooling rack on top of a baking sheet. Add your dry jalapeños on top of it and sprinkle flour on both sides. 1 Batter: In a bowl or high rimmed plate, whisk together the tequila, egg and sparkling water. Add in potato starch, flour, salt and sesame oil and mix well. Place in the fridge till you're ready to use. Make sure this remains cold. 3 Eel Sauce: Add your soy sauce, sugar and rice vinegar to a saucepan and simmer until it coats the back of a spoon, about 5-7 minutes after it starts simmering. Cool immediately in the fridge or an ice bath. You can also make this ahead of time and let cool. 2 Spicy Salmon: In a bowl, mix the Japanese mayo, sriracha, sesame oil, soy sauce, sugar, lemon zest, chives. Taste and adjust. Chop your sushi grade salmon until it is like a paste. Mix this into the sauce. 4 Preheat your a pot with grapeseed oil until it reaches 375°F. 5 Get your cold batter out of the fridge and lightly coat the jalapeños in the batter. Add a couple of them to the hot oil at a time - don't overcrowd it or the oil will cool and you won't get that perfect golden crisp. Fry until lightly golden, about 2-3 minutes in batches. Let them rest on a cooling rack to remove excess oil and lightly cool. 6 Pipe the fish into the tempura jalapeño. Top with eel sauce, sesame seeds and scallions.View original recipe