FRIED TEMPURA FISH IN TACO

4 taco shells

120g fish fillet, cut into slices

1 egg, lightly beaten + dash of salt and sugar

3/4 cup plain flour

1/2 cup tempura flour mixed with adequate cold water

French fries ingredients

60g frozen French fries

1 tbsp garlic, chopped

1 tbsp shallot, chopped

1 tbsp dried shrimps, rinsed and coarsely chopped

1/2 tsp chilli powder

Dash of MSG

Dash of pepper

1/2 tsp salt

Marinade (A)

Pinch of salt

Dash of pepper and ground black pepper 1 tsp Sriracha chilli sauce

Ingredients (B)

Some salad leaves

Some shredded carrot

Some shredded cucumber Adequate sour cream

A few slices cheddar cheese (optional) Prepare the French fries: Deep-fry the fries in hot oil until crispy then drain well.

Sauté garlic and shallot with 2-3 tablespoons oil until fragrant. Dish out. To the same oil, add the dried shrimps and fry till crispy. Add chilli powder and toss in fries, garlic and shallots. Stir in seasoning to mix.

Prepare the French fries: Cut fish fillet into thick slices. Season with marinade (A).

Dip fish slices in beaten egg then into flour. Shake off excess flour and coat with tempura batter.

Heat enough oil in a wok and deep-fry fish slices till crunchy and golden brown. Drain from oil and put on crushed paper kitchen towels.

Bake or grill taco shells in a preheated oven at 160°C for 3-4 minutes till extra crunchy.

To serve, place a piece of salad leaf on each taco shell, top with some shredded carrot and cucumber. Add a piece of fish, a slice of cheddar cheese and some sour cream on the side. Serve immediately with a little topping of French fries.