4 garlic cloves
400g (14 oz) skinless salmon fillets
½ tsp ground white pepper
4 makrut lime leaves, stems removed, finely chopped
1 egg
2 tbsp fish sauce
1½ tbsp cornflour (cornstarch)
½ tsp sugar
vegetable oil for deep-frying
Coconut sweet chilli dipping sauce:
½ cup Marion’s Kitchen Coconut Sweet Chilli (go to where to buy to find a store)
½ small cucumber, finely diced
1 tbsp finely chopped coriander (cilantro)
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