Nisha Katona's popping spice scampi
Scampi with a difference. Nisha combines spices in the batter of these little scampi bites - they're tasty, tender and moreish and she's pairing them with a flavoursome creamy yet zingy coriander chutney on the side.
Popping Spice Scampi
Serves 4
Ingredients
For the coriander and mint chutney:
1 small bunch fresh coriander, leaves and stalks roughly chopped
1 small bunch fresh mint
1 green chilli, deseeded and finely chopped
¼ white onion
2cm piece of fresh root ginger, peeled
1¼ tsp ground cumin
1 tsp ground coriander
Juice of ½ lemon
1 tbsp sugar
½ tsp salt
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp nigella seeds
½ tsp black mustard seeds
Approx. 600ml light-flavoured oil (e.g. vegetable or sunflower), for deep frying
150g plain flour, plus extra for dusting
200g gram flour
¾ tsp bicarbonate of soda
½ tsp salt
350ml sparkling water
500g monkfish, diced into large cubes
Lemon wedges, to serve
Method
1. First, make the dip: put all the ingredients except the salt into a blender and pulse until a smooth paste forms. Season with salt to your liking. (The chutney will keep in the fridge for up to 3 days.)
2. Put the spice seeds into a dry frying pan and toast over a medium heat until they smell aromatic and the cumin seeds have turned a deep brown. Tip onto a plate and leave to cool, then crack the spices in a pestle and mortar, leaving reasonably coarse.
3. Get the oil heating to 180C in a deep-fat fryer or large saucepan, whilst you make the batter.
4. Sift the flours and bicarbonate of soda into a bowl. Add the toasted spices and season well with salt, then pour in the sparkling water and whisk until there are no lumps and the batter is smooth.
5. Tip a little flour onto a plate and add a few of the monkfish pieces, rolling them around to coat. Once floured, dip them into a batter to fully coat and then carefully drop them into the hot oil. Cook them a few at a time (if you overcrowd the pan, they will go soggy) for about 3 minutes, or until the monkfish is cooked and the batter is crisp and golden. Remove from the oil with a slotted spoon and drain on paper towels while you cook the rest in batches.
6. Serve the bites hot with the chutney and lemon wedges for squeezing.