New Recipes

1 Rinse monkfish fillets; Pat dry; Cut into cubes; Marinate in seasoning (1) for 30 minutes 2 Discard heads and tails of prawns; Shell; Devein with toothpicks; Rinse and soak in water with some sa.

Vegetable Fritters

Ingredients :

125g leeks, 150g , 1 stalk of spring onion, 2 green , 2 onions, 6 cups of , 3T pulp, 185ml , 13g ginger, some savory.

(1) 300g all-purpose flour, 80g rice flour, 1T semolina, 1t baking powder, 2t curry powder, 1 egg, 300ml water.
(2) 1t sugar, 1t minced fennel, 1t salt.
(3) 3T sugar, 3/4t salt, 1/2t chili powder.

Preparation :

1. Rinse and mince leeks.
2. Rinse and chop cauliflower coarsely.
3. Rinse and chop spring onion finely.
4. Rinse, seed and slice green chili peppers.
5. Peel, rinse and slice onions.
6. Add seasoning (1) to a stainless steel bowl and mix into a thick batter with a wooden spoon; Add seasoning (2), minced leeks, chopped cauliflower, chopped spring onion and sliced onions; Mix well until well blended.
7. Peel, rinse and mince ginger.
8. Add 6 cups of oil to a pan; Bring to the boil over a medium heat; Turn to a low heat.
9. Place 2T batter into the oil; Deep-fry over a low heat for 4 minutes till all sides have been golden brown; Deep-fry over a high heat for 10 seconds; Remove and drain (repeat this step till all the batter is used up).
10. Turn off the heat; Arrange the vegetable fritters on a serving plate.
11. Add 3T tamarind and 185ml water to a bowl and mashed; Strain to obtain juice; Add the ginger and seasoning (3) to the juice; Mix well to be the dipping sauce.
12. Garnish with some savory; Serve with the dipping sauce on the side.