Crisp Chilli Whitebait And Green Mango Salad Recipe

Cooking Directions

• STEP 1.In a bowl, mix together flour, cornstarch, salt, and pepper. Gradually add water and whisk until smooth.
• STEP 2.Heat oil in a deep fryer or large pot to 180°C (350°F). Dip whitebait into the batter, allowing excess to drip off, then carefully drop into the hot oil.
• STEP 3.Fry the whitebait in batches for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
• STEP 4.In a separate bowl, combine chilli sauce, lime juice, fish sauce, and sugar. Stir until well combined.
• STEP 5.In a large salad bowl, toss together shredded green mango, fresh herbs, and the chilli sauce mixture. Mix well to coat the salad evenly.
• STEP 6.Serve the crispy whitebait on top of the green mango salad. Garnish with extra herbs and lime wedges, if desired.
• STEP 7.Enjoy immediately as an appetizer or light meal.

Cooking Tips

• Make sure the oil is hot enough before frying the whitebait to ensure a crispy texture.
• Use fresh green mango for the salad to get the best flavor and texture.
• Adjust the amount of chilli sauce according to your spice preference.
• For a healthier option, you can also bake the whitebait in the oven instead of frying.

Storage and Serving

• This dish is best enjoyed immediately after cooking to maintain the crispiness of the whitebait.
• If you have leftovers, store the whitebait and salad separately in airtight containers in the refrigerator.
• To serve leftovers, reheat the whitebait in the oven for a few minutes until warmed through, then toss with the salad.