Tempura Paua with Anchovy Salad

Tempura Batter
1/3 cup plain flour
2/3 cup cornflour
1 heaped tsp baking powder
Pinch salt
Iced water
Batter will coat around 3-4 wild blackfoot paua

   1. Sift dry ingredients together a couple of times to combine well.
   2. Season with salt and gradually stir in water until you get a liquid consistency. It doesn’t matter if it’s slightly lumpy, the key is not to over beat it and make sure it’s iced. I leave a few ice cubes in the batter mix.
   3. Remove the frills from the paua and slice very thinly width-wise with sharp knife.
   4. Add a couple of spoonfuls of plain flour to a plastic bag, drop a few paua slices in at a time and shake well to coat.
   5. Dip paua in batter and deep fry in oil preheated to 190ºC.
 
Anchovy Salad
 
12 Anchovy fillets
12 cocktail tomatoes quartered
1 tbsp capers
2tbsp salted capers roughly chopped
1 cup assorted crunchy sprouts (available at supermarkets)
Virgin olive oil
 
Combine all the ingredients and drizzle over a nice peppery olive oil.
 
Recipe and photo supplied by Daryl Crimp & Annette Bormolini.

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