6-8 tablespoons of WORLDFOODS Thai Basil Chilli Pad Ki Mao Stir-fry 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
Coat fish cubes with 1 tablespoon of all-purpose flour, season with salt and pepper
With your hands, swish the fish around in the dry ingredients until they are fully coated
Heat up some oil in a pot or a pan, until it reaches 175 Celsius
Carefully deep fry the basil leaves. You will know they are crispy and ready to remove when they stop bubbling in the oil
Remove leaves and place on paper towel to soak up fat
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
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
Remove fish and place onto paper towels to soak up the excess oil and cool down
Place fish into large mixing bowl and add theWORLDFOODS Thai Basil Chilli Pad Ki Mao Stir-fry Sauce. Give it a good toss until the fish is thoroughly coated
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.
