Tempura King Prawn with Lychee Sweet and Sour
Aazam says: “This is one of those dishes that takes a little longer to prepare and less time to eat, but it is well worth the effort.”
Serves one
Ingredients
- 1 fresh salmon fillet
- Small handful of chopped basil leaves
- 1/2 small jar of chopped sun dried tomatoes
- 12 pitted black olives
- 2 thinly sliced garlic cloves
Batter
- 8oz gram flour (ground chick peas)
- 1/2 tsp sodium bicarbonate
- 1 tsp chilli flakes
- 7 fl oz sparkling water
- 1 litre vegetable oil to fry
Method
Dice the salmon into one inch cubes then slice through the middle creating a butterfly.
Either rub the salmon piece with the garlic or place a thin slither in the middle, with a basil leaf, a sun dried tomato and a black olive. Repeat the process with the rest of the salmon pieces.
Whisk the batter ingredients together, creating a smooth consistency, the batter should not be too thin. Coat the salmon pieces with the batter.
Deep fry the parcels in the vegetable oil for approximately 3 minutes over a medium to high heat. Drain and serve with chutney or relish.
N.B. Remember to only half fill your frying utensil to prevent any accidents when frying.
