Kimchi Pakoras, Gochujang Curry Leaf Mayo, Cheats BBQ Sauce

Ingredients

For the pakoras

1 can PickyWicky Kimchi

80 g curly kale

200 g sweetcorn

6 tbsp plain flour

2 tbsp rice flour

1 tbsp cornflour

3 tbsp soy sauce

1 egg white

10 prawns , raw

2 medium squid

20 mussels , cooked

For the mayo

4 tbsp vegetable oil

15 curry leaves

2 tbsp sesame seeds

4 cloves garlic , chopped

1 tsp gochujang

4 tbsp mayonnaise

For the BBQ sauce

3 tbsp ketchup

tsp ½allspice

1 tbsp soy sauce

1 tsp sesame seeds

To serve

3 spring onions , sliced

1 tsp sesame seeds

15 g coriander

1 tsp sesame seeds

15 g coriander

Method

For the pakoras: Heat the deep fat fryer to 170℃. In a large bowl, combine the kimchi, kale, undrained sweetcorn, flours, soy sauce and the egg white and mix well to combine. Halve the prawns, slice up the squid and pick the meat from the mussels. Mix the seafood into the kimchi bowl. Slowly add in a little water, mixing all the while until you get a thick batter.
For the mayo: Heat the oil in a medium saucepan over a high heat. When shimmering, add the curry leaves, sesame seeds and garlic and fry for one minute until golden and crisp. Tip into a large bowl and whisk in the gochujang. Allow to cool for a few minutes then whisk in the mayonnaise. Taste and adjust the seasoning.
For the BBQ sauce: Combine the ketchup, allspice and soy sauce in a medium bowl.
To cook the pakoras: Using your hand, carefully lower 1 tbsp size clumps of the batter mix into the fryer and cook for 2-3 minutes until golden brown and crisp. Drain on kitchen paper when cooked.
To serve: Place the pakoras in a shallow serving bowl and zig zag over a spoon each of the mayo and BBQ sauce. Top with the sliced spring onions, sesame seeds and tear over the coriander.