Ingredients

Method

• 100 g rice flour
• 1 cup soda water
• 1 T tandoori spice
• 1 free-range egg white
• 24 celery leaves
• For the Tandoori salt, mix:
• 7 T Maldon salt
• 1 t Tandoori spice

Method

Ingredients

Mix the flour, soda water, tandoori spice and egg white and chill for 10 to 15 minutes.

Pick the celery leaves so they have just a small piece of thin stalk attached.

Dip them in the batter and cover lightly. Shake off any excess batter and deep fry at 140°C to 150°C for 4 minutes, or until golden.

Mix the salt and spice and use to dust the crispy leaves