INGREDIENTS

INSTRUCTIONS

Preheat the grill and heat a small pan.  1 Place the rice in a sieve
and rinse under cold running water. Put  in a pan with plenty of
boiling salted water.  2 Bring to the boil, cover and cook for 15-18
minutes until tender.  Add 1 tbsp oil to the hot pan and cook the
shallot for 2-3 minutes  until softened, stirring occasionally.  3
Grate the rind from the lemon and squeeze out the juice, discarding
the seeds. Crush one garlic clove and add to the softened shallot  with
1/2 lemon juice and crushed chillies.  4 Cook for another minute,
stirring. Add the honey and vinegar and  simmer gently for 3-4 minutes
until slightly reduced and thickened.  5 Place the carrots in a small
pan of boiling salted water and cook  for a minute. Tip in the
asparagus and blanch for another minute.  Drain and refresh under cold
running water.  6 Heat a sturdy wok with 5cm/2" oil. For the Tempura
Batter: Place the  flour in a bowl. Season generously, make a well in
the centre and  whisk in 200ml/7fl oz of ice-cold water.  7 Brush the
salmon fillets thickly with the chilli mix and cook under  the grill
for 4-6 minutes, turning once until cooked through and  sizzling. Baste
occasionally with some chilli mixture.  8 Dip the blanched carrot
batons, asparagus tips and prawns into the  batter and deep-fry in
batches for 2-3 minutes until cooked but still  crisp. Drain on kitchen
paper and season.  9 Place the remaining garlic clove in a blender with
the remaining  lemon juice, lemon rind, fresh coriander and 2 tbsp oil.
Blitz to a  paste and set aside.  10 Remove the rice from the heat and
leave to rest for a minute or  two. Then fluff up the grains with a
fork and work in the coriander  mixture. Lightly oil a dariole mould
and pack in some of the rice.  11 Turn the dariole mould out on to the
side of a serving plate.  Arrange the salmon fillet to one side with a
small dipping bowl.  12 Pile in a heaped tbsp of the creme fraiche and
pour over a little  of the remaining chilli sauce. Stack the tempura to
the side and  serve at once.  Converted by MC_Buster.  Recipe by:
Anything You Can Cook  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 367
Calories From Fat: 54
Total Fat: 6g
Cholesterol: 36.1mg
Sodium: 3073.5mg
Potassium: 1041.8mg
Carbohydrates: 48.9g
Fiber: 7.7g
Sugar: 17.4g
Protein: 32.2g