Sweet Chili Salmon Poppers
Estee
Crispy fried salmon strips tossed in a simple to make sweet chili sauce, served over sushi rice.
Course appetizers
Cuisine Asian
- .5 lb fresh salmon sliced into finger length strips
- 1 cup flour
- ¾ cup water plus 1 Tbs
- 1 ½-2 cups Japanese panko crumbs these make the crispiest poppers!
Sauce:
- 1 cup sweet chilli sauce
- 4 tsp rice vinegar
- 2 tsp sriracha
- 1 tsp paprika
- 1 tsp sesame seeds
To serve:
- Sushi rice
- Black sesame seeds can substitute with white sesame but black adds a nice contrast
- 2 stalks of green onion chopped
Crispy Salmon Strips
Combine flour and water in a container or bowl and whisk to combine well.
Pour panko crumbs into another bowl.
Heat 2 inches of oil in a wok or fry pan.
Dip each salmon stick into the tempura batter and then into the panko crumbs, coating fully.
Carefully place directly into the hot oil. Fry until golden and crispy, 2-3 minutes per side.
Let drain on a wire rack or paper towel.
Sweet Chili Sauce
Add all sauce ingredients to a wok or saucepan and heat, stirring until hot.
Place the salmon poppers in the sauce and toss.
Serve over sushi rice and garnish with black sesame seeds and green onion.
Keyword salmon, salmon poppers