Crispy on the outside, raw on the inside – find out how to make this mouth-watering deep-fried salmon sashimi dish for your next house party! This recipe is part of Open Kitchen by Janice O’Connor. All proceeds from the book sales will go to the Make-A-Wish Foundation Singapore.
- 2 pcs salmon belly, cut into finger size, freeze for at least 4 hours
- 2 pcs of 20cm x 20cm seaweed, each cut into 4 pcs
- 8 pcs Vietnamese spring roll skin
- 50 ml soda water
- Oil for deep frying
Heat oil in a pot.
Take a piece of seaweed to wrap the salmon.
Dampen spring roll skin with soda water, wrap frozen salmon and seaweed, and deep fry till skin just turns lightly golden.
Salmon should still be raw. Serve with soy sauce and wasabi dip.