Salmon Tempura With Lychee Salad

• 1/2 cup mayonnaise
• 1/4 cup soy sauce
• 1/4 cup heavy cream
• 1 tablespoon wasabi paste green
• 1 1/4 cups cornstarch
• 1/2 cup all purpose flour
• 3/4 cup lemon juice
• 2 egg yolks
• oil for deep-frying
• 4 salmon fillets skin removed
• 5 1/4 ounces bean sprouts trimmed
• 13 1/2 ounces lychees drained
• 2 ounces pea shoots
• 1/4 cup fresh mint leaves
• 1/4 cup cilantro leaves fresh
• 2 spring onions shredded
• 1 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, wasabi paste green, cornstarch, flour, lemon juice, egg yolks, oil, salmon, shoots, fresh mint, cilantro, onions, lime juiced

Taken from www.yummly.com/recipe/Salmon-Tempura-with-Lychee-Salad-1407327 (may not work)