Yoghurt Raspberry Honey Zonut
By Adriano Zumbo
Crispy Squid Ink Pastry Cups:
125g plain flour, sifted
150g rice flour, sifted
2 g salt
1 egg yolk
200mL coconut milk
5g squid ink
1L vegetable oil for deep frying
Filling and Salad:
120g boneless, skinless cooked chicken breast
1 blood orange, peeled and cut into segments
1 pomegranate (optional)
1 Tbs roasted, shredded coconut
1 Tbs crispy caramelised shallots
1 tsp fish sauce
1 1/2 Tbs fresh lime juice
1 Tbs water
1 1/2 Tbs sugar
Crispy Squid Ink Cups:
Mix flours together in a mixing bowl. Add sugar, salt, egg yolk and oil – stir to mix well.
Gradually add water and stir or whisk constantly, until thoroughly blended.
Add coconut milk and squid ink, stir to mix well and form a thick, creamy batter.
Heat 1 litre of oil and dip a small ladle into the hot oil to heat it. When the ladle is hot, remove from the oil and wipe with paper towel to remove excess.
Dip the hot ladle into the batter (stir before dipping), making sure only the outside surface is covered with batter. Put the covered ladle immediately into the hot oil, when it is set in a cup shape, use a fork to remove it from the ladle.
Continue to fry the cup until it is golden brown in colour, remove from oil and drain on paper towel. Repeat process until batter is finished.
Store drained, dry cold cups in a sealed container for later use.
Combine salt, lime juice, water and sugar, stirring to dissolve.
Chicken and Orange Salad:
Add chicken, roast coconut and fried shallots to the orange and grapefruit. Toss with your fingers, or tongs to combine well. Add dressing and toss. Taste and adjust flavours as needed.
Fill each squid ink cup with salad, leaving behind any liquid, and serve.
Recipe provided by Bistro Mekong