Blend the gochujang paste, peppers, and gochugaru until smooth, then mix with vegan mayonnaise
Shape the salmon into “fingers” and heat the oil in a saucepan until sizzling. Whisk the cornflour, plain flour, sparkling water and ice together, then dip the salmon “fingers” in. Drizzle some of the tempura batter into the oil, then carefully drop the salmon in
Once the batter is crispy, remove the fingers along with the crispy batter on top with a slotted spoon and set on kitchen roll to absorb any excess oil. Serve with the spicy mayo and enjoy!