Description
Salmon Tempura Jalapeño Bites are a vibrant and spicy appetizer featuring crispy tempura-fried jalapeños filled with a creamy, flavorful spicy salmon mixture. Accompanied by a sweet and tangy eel sauce, these bites offer a perfect balance of heat, texture, and umami that makes for an irresistible starter or party snack.
Ingredients
Scale
Jalapeños and Coating
- 6 jalapeños (medium or large)
- Flour (for dusting)
- Grapeseed oil (for frying)
Batter
- ¼ cup ice cold tequila
- 1 egg
- ⅓ cup ice cold sparkling water
- ⅓ cup potato starch
- ⅓ cup all-purpose flour
- 1 pinch of salt
- 1½ tsp sesame oil
Spicy Salmon Filling
- 12 oz sushi grade salmon (chopped until almost paste-like)
- ¼ cup Japanese mayo
- 3 tbsp sriracha
- 1 tsp sesame oil
- 1 tsp soy sauce
- ½ tsp sugar
- 1 lemon (zest only)
- 2 tbsp chives (chopped)
Eel Sauce
- ¼ cup soy sauce
- ¼ cup sugar
- ¼ cup rice vinegar
Garnishes
- Sesame seeds (for topping)
- Scallions (for topping)
Instructions
- Prepare Jalapeños: Wash the jalapeños and slice them in half lengthwise. Carefully remove the seeds from each half, then pat dry thoroughly with paper towels to remove moisture. Place a cooling rack over a baking sheet and arrange the jalapeño halves on it. Sprinkle flour on both sides of the jalapeños to lightly dust them.
- Make the Batter: In a bowl or a high-rimmed plate, whisk together the ice cold tequila, egg, and ice cold sparkling water until combined. Add the potato starch, all-purpose flour, salt, and sesame oil. Mix until smooth. Cover and refrigerate the batter until you are ready to use it, ensuring it remains cold for a light, crisp coating.
- Prepare the Eel Sauce: Combine soy sauce, sugar, and rice vinegar in a small saucepan. Bring to a simmer over medium heat and cook until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes after simmering begins. Remove from heat and quickly cool in the refrigerator or an ice bath. This sauce can be made ahead of time.
- Make the Spicy Salmon Mixture: In a bowl, combine the Japanese mayo, sriracha, sesame oil, soy sauce, sugar, lemon zest, and chopped chives. Chop the sushi grade salmon finely until it reaches a paste-like consistency, then fold it into the spicy sauce mixture. Adjust seasoning to taste.
- Heat the Oil: In a deep pot, heat grapeseed oil to 375°F (190°C), ensuring enough oil for deep frying the jalapeño halves.
- Fry Jalapeños: Remove the batter from the fridge and lightly coat each floured jalapeño half in the cold batter. Fry a few at a time in the hot oil, being careful not to overcrowd the pot, as this will lower the oil temperature. Fry for about 2-3 minutes or until they turn a light golden color. Remove and drain on a cooling rack to remove excess oil and cool slightly.
- Assemble the Bites: Carefully pipe or spoon the spicy salmon mixture into each tempura jalapeño half. Drizzle with the cooled eel sauce, and garnish with sesame seeds and chopped scallions for added flavor and presentation.
Notes
- Ensure the batter remains cold to achieve a light and crispy tempura coating.
- Do not overcrowd the frying oil to maintain the correct temperature and crispiness.
- Use sushi grade salmon for safety and optimal texture since it is eaten raw.
- The eel sauce can be prepared in advance and refrigerated to save time.
- Adjust the spiciness by varying the amount of jalapeño seeds left in or modifying the sriracha amount in the salmon mixture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese Fusion
Keywords: Salmon tempura, jalapeño bites, spicy salmon appetizer, tempura frying, Japanese fusion snack, seafood appetizer, spicy bites
