| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Anything, You, Can, Cook |
2 |
servings |
INGREDIENTS
| 1 |
|
175 gram long grain and wild rice mix |
|
|
Sunflower oil; for frying |
| 1 |
|
Shallot; finely chopped |
| 1 |
|
Lemon |
| 2 |
|
Garlic cloves |
| 1 |
|
Heaped tsp crushed chillies |
| 4 |
tb |
Clear honey |
| 2 |
tb |
White wine vinegar |
| 2 |
lg |
Carrots; cut into batons |
| 115 |
g |
Asparagus tips |
| 115 |
g |
Self raising flour; sieved |
| 250 |
g |
Salmon fillet; skinned, boned and |
|
|
; halved |
| 85 |
g |
Cooked peeled prawns |
| 1 |
|
Handful fresh coriander; leaves & stalks |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Preheat the grill and heat a small pan.
1 Place the rice in a sieve and rinse under cold running water. Put
in a pan with plenty of boiling salted water.
2 Bring to the boil, cover and cook for 15-18 minutes until tender.
Add 1 tbsp oil to the hot pan and cook the shallot for 2-3 minutes
until softened, stirring occasionally.
3 Grate the rind from the lemon and squeeze out the juice, discarding
the seeds. Crush one garlic clove and add to the softened shallot
with 1/2 lemon juice and crushed chillies.
4 Cook for another minute, stirring. Add the honey and vinegar and
simmer gently for 3-4 minutes until slightly reduced and thickened.
5 Place the carrots in a small pan of boiling salted water and cook
for a minute. Tip in the asparagus and blanch for another minute.
Drain and refresh under cold running water.
6 Heat a sturdy wok with 5cm/2" oil. For the Tempura Batter: Place the
flour in a bowl. Season generously, make a well in the centre and
whisk in 200ml/7fl oz of ice-cold water.
7 Brush the salmon fillets thickly with the chilli mix and cook under
the grill for 4-6 minutes, turning once until cooked through and
sizzling. Baste occasionally with some chilli mixture.
8 Dip the blanched carrot batons, asparagus tips and prawns into the
batter and deep-fry in batches for 2-3 minutes until cooked but still
crisp. Drain on kitchen paper and season.
9 Place the remaining garlic clove in a blender with the remaining
lemon juice, lemon rind, fresh coriander and 2 tbsp oil. Blitz to a
paste and set aside.
10 Remove the rice from the heat and leave to rest for a minute or
two. Then fluff up the grains with a fork and work in the coriander
mixture. Lightly oil a dariole mould and pack in some of the rice.
11 Turn the dariole mould out on to the side of a serving plate.
Arrange the salmon fillet to one side with a small dipping bowl.
12 Pile in a heaped tbsp of the creme fraiche and pour over a little
of the remaining chilli sauce. Stack the tempura to the side and
serve at once.
Converted by MC_Buster.
Recipe by: Anything You Can Cook
Converted by MM_Buster v2.0l.
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