Name: Tempura Sardines
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Ayam Brand™ Coconut Milk 200ml; 200g spaghetti, cooked al dente; 3 tbsp oil; 50g prawns, shelled and cleaned, diced finely; 2 tbsp chilli paste; ½ tsp turmeric; 3 tbsp Fish Curry Powder (add a little water to make a thick paste); 3 tbsp dried fried grated coconut (pounded until oil resurfaces); 2 tsp tamarind pulp; 400ml water; Salt and sugar to taste; 1 cam Ayam Brand™ Chilli Tuna 185g, flaked

: Video recipes

Tempura Sardines

2 pax |

35 minutes

Main Ingredients:

1 can Ayam Brand™ Sardines in Extra Virgin Olive Oil, halve the sardines and retain olive oil for cooking
2 stalks spring onions, sliced
2 cloves garlic, finely chopped
1 red chilli, deseeded and finely chopped
Salt and sugar to taste
½ tsp white pepper powder
Oil for deep frying

Batter Ingredients:

100g tempura flour
200ml ice cold water

Preparation:

Heat oil in wok. Mix tempura flour with cold water to make a slightly thick batter with dripping consistency. Dip sardines halves into batter and deep fry till crispy.
Drain off excess oil on paper towel.
In another pan, heat olive oil from sardines can and fry garlic and red chilli until fragrant. Lastly, add in spring onions and tempura sardines and toss with salt and pepper, add a little sugar to taste.
Remove and serve immediately.