Chow chow and lotus root salad with green shiso and salmon tempura
Ingredients (serves 4 as a starter course)
- 1 chow chow (quartered and cored)
- 2 spring onions (finely shredded)
- 1 red bullet chilli (seeds removed and finely diced)
- coriander leaves
- juice of 4 limes
- 8 green shiso or oba leaves
- 400g salmon fillet (skin removed and sliced into goujons)
- 250g fresh lotus root (peeled and finely sliced on a mandolin into thin discs)
Pickling juice for lotus root
- 50ml white wine vinegar
- 50ml water
- 1 tbsp Fleur de Sel de Carmargue (salt)
- 60g caster sugar
- 85g plain flour
- 85g cornflour
- 1 tsp baking powder
- ½ tsp Fleur de Sel de Carmargue (salt)
- 200ml ice cold sparkling water
- 2 ice cubes
- rapeseed oil for frying
- lotus root crisps
- Shiso red exotic cress
Serve with soy dipping sauce
- Prepare the lotus root by peeling and slicing into thin rounds using a mandolin. Place the larger rounds into the heated pickling juice, allow to cool and leave for at least 24 hours. Place the smaller rounds in water (these are for the crisps), to prevent discolouration.
- Slice the chow chow into a fine julienne. Place into cold water to keep fresh. Add the red chillies and spring onions. Just before serving, drain off the water and add the lime juice and coriander leaves.
- For the tempura salmon and green shiso, ensure the fryer is preheated to 190°C. Make the batter just before serving by mixing the flours, baking powder and salt, then whisk in the ice and cold sparkling water. Immediately dip four of the green shiso leaves and the salmon goujons in the batter, then fry until golden. Fry off the small lotus root discs for crisps.
- To serve, place one of the green shiso leaves and two slices of the pickled lotus root discs into mini bamboo baskets. Place the chow chow mix on top. Add the tempura green shiso and salmon.
- Finish with lotus root crisps and micro purple shiso leaves. Serve with a soy dipping sauce.