Cooking Thai Crispy Salmon @ Home (Chinese Style Recipe)

Welcome to my Asian kitchen. My name is Xiao Wei and my goal is to make your kitchen simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Chinese recipes.

300g Salmon Fillet
1 Lemon Grass
3 Kaffir Lime Leaves
1 Spring Onion
5g Ginger
3 Cloves Garlic
1 or 2 Fresh Red Chillies
20g Coriander
10ml Lime Juice
5g Shrimp Paste
1 Tbsp Peanut Oil
10g Grated Palm Sugar
70g Bread Crumbs
1 Egg
Salt to Taste

1. Finely chop the spring onion, ginger and garlic
2. Finely chop the chillies, lemon grass, kaffir leaves and coriander
3. Break the egg into a small bowl, beat till light colour
4. Place all chopped ingredients into food processor, add shrimp paste, lime juice and peanut oil
5. Process ingredient into a fine paste
6. Cut salmon fillet into 2cm chunks – remove the skin if needed, place into a mixing bowl
7. Add the processed paste into the bowl, add the palm sugar and pinch of salt
8. Gently mix all ingredient together, leave to marinate for half of an hour
9. Take a piece of salmon, dip into egg, and then roll onto bread crumbs, ensure an even coverage, place onto a dish
10. Repeat this with the remaining salmon
11. Heat 1 litre of oil in the wok
12. Place breaded salmon into hot oil and deep fry on medium heat for 2 to 3 minutes till cooked – do this in batches if needed
13. Remove from oil and drain
14. Place onto a dish, serve with sweet chilli sauce

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