Jungle Tuna
金枪鱼脆炸
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Ingredient:
2 x 180g TC BOY Solid Tuna in Vegetable Oil, drained
270g wheat flour
100g Urud dhall (kacang dhall)
1 tbsp curry powder
3 tbsp rice flour
2 tsp baking powder
½ tsp baking soda
1 each red & green chilies chopped
1 medium chopped onion
1 can cream corn
2 large eggs, beaten
½ cup chives, chopped
¾ tsp salt to taste
Enough oil for deep-frying
Preparation:
1. Wash and soak dhall overnight. Drain dhall well, then put into a blender. Add water and process until dhall is coarsely blended.
2. In a mixing bowl, add wheat flour, baking powder, rice flour, curry powder and baking soda, mix well. Add in Dhal bean, chili, cream corn, eggs, chives and chopped onions. Combine dhall mixture ingredients until thickened.
3. Add in Tuna flakes, mix to combine. Heat oil for deep-frying.
4. Spoon the mixture and drop into the hot oil. Now, repeat until all the mixture is used up. Fry until golden in colour. Remove from oil and drain on absorbent kitchen paper and serve.
Ingredient:
2 x 180g TC BOY Solid Tuna in Vegetable Oil, drained
270g wheat flour
100g Urud dhall (kacang dhall)
1 tbsp curry powder
3 tbsp rice flour
2 tsp baking powder
½ tsp baking soda
1 each red & green chilies chopped
1 medium chopped onion
1 can cream corn
2 large eggs, beaten
½ cup chives, chopped
¾ tsp salt to taste
Enough oil for deep-frying
Preparation:
1. Wash and soak dhall overnight. Drain dhall well, then put into a blender. Add water and process until dhall is coarsely blended.
2. In a mixing bowl, add wheat flour, baking powder, rice flour, curry powder and baking soda, mix well. Add in Dhal bean, chili, cream corn, eggs, chives and chopped onions. Combine dhall mixture ingredients until thickened.
3. Add in Tuna flakes, mix to combine. Heat oil for deep-frying.
4. Spoon the mixture and drop into the hot oil. Now, repeat until all the mixture is used up. Fry until golden in colour. Remove from oil and drain on absorbent kitchen paper and serve.