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

1. 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.
2. Finely chop the chilli, shallot and coriander and mix together with the rest of the dip ingredients.
3. 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.
4. Add the oil into a saucepan and allow to come up to temperature.
5. 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.
6. 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.
7. 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)