Allegra McEvedy's bok choy fritters recipe
- 75 g (2.6oz) plain flour
- 200 g (7.1oz) plain yoghurt
- 0.5 tsp turmeric
- 0.5 tsp ground coriander
- 0.5 tsp salt
- 2 tbsp tamarind paste or syrup
- 0.5 tsp fish sauce
- 1 shallot
- 1 handful fresh coriander leaves
- 0.5 juice of a lime
- 1 large green chilli
- 1 l (1.8pints) groundnut oil
- 250 g (8.8oz) bok choy
- Add all of the batter ingredients into a bowl and whisk together adding a small amount of warm water if the mixture is too thick.
- Finely chop the chilli, shallot and coriander and mix together with the rest of the dip ingredients.
- Chop the Bok Choy into wide ribbons, place them into the batter mix and stir them well so that the batter becomes like a sticky binding.
- Add the oil into a saucepan and allow to come up to temperature.
- Test the heat by adding a small piece of fritter into the oil, if it fizzles and floats then the oil is hot enough to begin cooking.
- Place clumps of the Bok Choy into the hot oil, fry for 4-5 minutes or until golden brown and then drain on kitchen paper.
- Season with salt and serve with the dip.
flour, yoghurt, turmeric, ground coriander, salt, tamarind, fish sauce, shallot, coriander leaves, green chilli, l, choy
Taken from www.lovefood.com/guide/recipes/14091/allegra-mcevedys-bok-choy-fritters (may not work)