Preheat the grill and heat a small pan. 1 Place the rice in a sieve and rinse under cold running water. Put in a pan with plenty of boiling salted water. 2 Bring to the boil, cover and cook for 15-18 minutes until tender. Add 1 tbsp oil to the hot pan and cook the shallot for 2-3 minutes until softened, stirring occasionally. 3 Grate the rind from the lemon and squeeze out the juice, discarding the seeds. Crush one garlic clove and add to the softened shallot with 1/2 lemon juice and crushed chillies. 4 Cook for another minute, stirring. Add the honey and vinegar and simmer gently for 3-4 minutes until slightly reduced and thickened. 5 Place the carrots in a small pan of boiling salted water and cook for a minute. Tip in the asparagus and blanch for another minute. Drain and refresh under cold running water. 6 Heat a sturdy wok with 5cm/2" oil. For the Tempura Batter: Place the flour in a bowl. Season generously, make a well in the centre and whisk in 200ml/7fl oz of ice-cold water. 7 Brush the salmon fillets thickly with the chilli mix and cook under the grill for 4-6 minutes, turning once until cooked through and sizzling. Baste occasionally with some chilli mixture. 8 Dip the blanched carrot batons, asparagus tips and prawns into the batter and deep-fry in batches for 2-3 minutes until cooked but still crisp. Drain on kitchen paper and season. 9 Place the remaining garlic clove in a blender with the remaining lemon juice, lemon rind, fresh coriander and 2 tbsp oil. Blitz to a paste and set aside. 10 Remove the rice from the heat and leave to rest for a minute or two. Then fluff up the grains with a fork and work in the coriander mixture. Lightly oil a dariole mould and pack in some of the rice. 11 Turn the dariole mould out on to the side of a serving plate. Arrange the salmon fillet to one side with a small dipping bowl. 12 Pile in a heaped tbsp of the creme fraiche and pour over a little of the remaining chilli sauce. Stack the tempura to the side and serve at once. Recipe by: Anything You Can Cook
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|Serving Size: 1 Serving (398g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.2mg||0 %|
|Potassium 227.4mg||6 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 28.5g|
|Protein 2.3g||3 %|
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Calories per serving: 119
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