Salmon Tempura With Lychee Salad

• 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.

mayonnaise, soy sauce, heavy cream, green wasabi paste, cornstarch, allpurpose, lemon juice, egg yolks, oil, salmon, bean sprouts, shoots, fresh mint, fresh cilantro, spring onions, lime

Taken from recipes-plus.com/api/v2.0/recipes/22396 (may not work)