• PREP: n/a
  • COOK: n/a
  • SERVINGS: 2

    INGREDIENTS

  • 6-8 tablespoons of WORLDFOODS’s Pad ki mao sauce
  • 400 grams of ruby tilapia meat, cubed
  • 3 tablespoons of cornstarch
  • 4 tablespoons of all-purpose flour
  • 1 egg
  • 5-6 ice cubes
  • 80-100ml of soda water
  • 2 handfuls of Thai basil
  • 800ml of cooking oil for deep-frying
  • Salt and pepper to season

    PREPARATION

  1. Coat fish cubes with 1 tablespoon of all-purpose flour, season with salt and pepper
  2. With your hands, swish the fish around in the dry ingredients until they are fully coated
  3. Heat up some oil in a pot or a pan, until it reaches 175 Celsius
  4. Carefully deep fry the basil leaves. You will know they are crispy and ready to remove when they stop bubbling in the oil
  5. Remove leaves and place on paper towel to soak up fat
  6. Make the batter by combining the rest of the all purpose flour, the cornstarch, egg, soda, ice cubes and season with some salt and pepper to your liking. Try to make sure that the batter is clumpy and not smooth
  7. Dip the fish into the batter and deep-fry until golden brown. Try not to overcrowd the pot as it will make your fish nuggets soggy
  8. Remove fish and place onto paper towels to soak up the excess oil and cool down
  9. Place fish into large mixing bowl and add theWORLDFOODS’s Pad Ki Mao sauce. Give it a good toss until the fish is thoroughly coated
  10. Serve on plate and garnish with crispy basil leaves.
A delicious Thai fish dish that is very hard to fail. Nuggets of ruby tilapia, coated in batter, deep-fried until golden brown and served with a fiery Thai chili basil sauce and topped off with crispy fried basil leaves.

Crunchy Tilapia Chili Basil Stir-fry

Crunchy Tilapia Chili Basil Stir-fry

Ingredients

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http://worldplatter.com/recipe/crunchy-tilapia-chili-basil-stir-fry/