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Kitchen Receipe

Tempura aubergine,chilli coconut spinach

Serves 4,Time 20 minutes

Aubergine, 2 sliced into
thin rounds

Tempura batter

Plain flour, 85grms

Corn flour, 1tbs

Sea salt, quarter tsp

Ice cold water, 200ml

Rice bran oil, 500ml for frying.

coconut sauce

Shallots, 3 sliced

Garlic cloves, 2
sliced

Olive oil, 2tbs

Red chillis, 1/2
sliced

Ginger, 1tsp diced

Turmeric, 1tsp

Coconut milk, 200grm
tin

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

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