Makes
3
Ingredients
-
3 Mission Garlic Wraps
-
200 g lemon sole fillet, cut into 5 cm square pieces
¼ tsp salt
1/8 tsp ground white pepper
½ egg, slightly beaten
300 ml cooking oil
40 g plain flour
40 g cornflour -
Mango Sauce
2½ tbsp Maltrose syrup
2½ tbsp honey
1½ tbsp light soy sauce
2½ tbsp kasturi lime juice
2½ tbsp mango cordial
1¼ tbsp sugar
½ tsp salt
½ tsp cornflour -
Salad
75 g half-ripe mango, coarsely grated
½ stalk torch ginger bud, thinly sliced
2 pcs young kaffir lime leaves, thinly sliced
1 red chili, thinly sliced
2 bird’s eye chilies, thinly sliced
1 small stalk lemongrass, thinly sliced
40 g carrot, peeled and finely grated
50 g shallots, peeled and thinly sliced
Salt to taste (optional)
Sugar to taste (optional)
Featured Product
Instructions
-
Step 1
Cut wraps into 5 cm circles using a round cutter. Brush the tops with melted butter and arrange on a baking tray lined with parchment paper. Bake in a preheated oven at 160oC for 10 to 12 minutes or until crisp.
-
Step 2
Marinate the lemon sole with salt, pepper and egg for 10 minutes.
-
Step 3
Prepare mango sauce in a saucepan. Cook all ingredients for mango sauce over low heat until sugar dissolves. Remove from heat and set aside.
-
Step 4
Heat oil in a wok. In the meantime, mix together flour and cornflour. Coat marinated fish fillet with flour mixture. Deep-fry the fish fillets until golden brown. Dish out and place fish on a serving plate.
-
Step 5
To prepare kerabu, combine all ingredients in a bowl. Mix in 5 tbsp mango sauce. Season with salt and sugar.
-
Step 6
Arrange 1 piece of fish fillet on each circle and top with mango kerabu. Serve immediately.
-
Step 7
Cut each wrap immediately after taking it out from the wrapper.
Extra mango sauce can be refrigerated and kept for future use.
