Tempura aubergine,chilli coconut spinach
Serves 4,Time 20 minutes
Aubergine, 2 sliced into
Plain flour, 85grms
Corn flour, 1tbs
Sea salt, quarter tsp
Ice cold water, 200ml
Rice bran oil, 500ml for frying.
Shallots, 3 sliced
Garlic cloves, 2
Olive oil, 2tbs
Red chillis, 1/2
Ginger, 1tsp diced
Coconut milk, 200grm
Baby spinach, 250grms washed
. To make the batter
place all ingredients in a bowl and whisk, then leave in the fridge
. Place the shallots,
garlic and oil in a sauce pan and cook until soft, then add the chilli ginger
and turmeric and cook for one minute.
. Then add the coconut
milk to the pan and bring to the boil, reduce by half.
. Now add the spinach
and toss in the sauce for 1 minute, season
. In a sauce pan add
the oil and heat, dip the aubergine slices in the chilled batter and place in
the oil for a few minutes, turning as they crisp and drain on kitchen towel.
. Salt the aubergines
and serve with the coconut spinach