To make the batter:
In a bowl sieve equal quantities of cornflour, plain flour and pour in the sparkling water, if time permits allow to rest for 15-20 minutes.
Add dried chillies, Worcestershirer sauce, garlic, salt and pepper and combine together. Dip the prawns in to the batter and deep fry until golden. Drain on kitchen paper and sprinkle with a pinch of salt.
Tip: Extra batter can be stored in the fridge, use within two days.
To make the salsa:
Roughly chop the onion, garlic, basil, coriander, radishes and radish leaves.
Mix all the ingredients in a bowl and add the sugar, salt and white wine vinegar.
Season and serve.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 5h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 5h ago