- 1 cup cornflour
- 1 cup soda water
- 4 ice cubes
- 100g Huon Gin & Kaffir Lime Cured Salmon
- 1 brioche bun
- 1 tsp kewpie
- 2 cos lettuce leaves
- 1 tomato, sliced
Add ½ cup of cornflour into a bowl with soda water and ice cubes and mix together well.
Dust pieces of salmon into dry cornstarch before battering them in the cornstarch and soda water.
Once salmon is battered, fry them in hot cooking oil.
Once cooked, place it into a brioche bun with kewpie, lettuce and tomato.