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We love a good home cooked meal and this home-recipe is sure to level up your meal game!
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This recipe was contributed by Brandt Culinary Partner Palate Sensations Cooking School. Explore their wide array of WSQ culinary courses today! (Follow this link)
Serves 2-4 l Prep Time 30 minutes l Cooking Time 15 minutes
1 ear fresh corn kernel
1 tbsp chives
2 x eggs, lightly beaten
75g all-purpose flour
35g rice flour
1 stalk celery, thinly sliced
1 stalk spring onions, thinly sliced
5 x shallots, finely minced
3 cloves garlic, finely minced
3 x water chestnuts, finely diced (optional)
2 tsp coriander seeds, lightly toasted
1 tsp turmeric powder
1 tsp black peppercorns
1 tsp salt
oil for deep frying
1 x green mango, finely diced
1 x medium tomato, finely diced
1 tbsp coconut/palm sugar
1/2 cup pomegranate seeds
4 x lime leaves, finely julienned
2-3 tbsp fish sauce
1-2 x chilli padi, finely chopped (optional)
1 x lime (zest and juice)
- Stand the ear of corn up in a bowl and use a knife to scrape off the kernels. Discard the cob.
- Wash, chop and cut the rest of the ingredients as specified. Toast the coriander seeds and peppercorns and ground it in a spice blender or hand mortar until a fine powder. Add this to the rest of the ingredients except the oil and mix well into a thick batter.
- Heat oil to 170 degrees C for deep frying.
- Using a ladle, drop a spoonful of batter into the hot oil and fry until batter turns golden brown, about 2-3 minutes each side. Drain and cool on a wiring rack. Repeat until all batter has been used up.
- Serve hot with tomato sauce and chili. Alternatively, spice it up with a salsa dip.
- Wash and dice the green mango and tomatoes. Add the rest of the ingredients. Adjust to taste accordingly. Store in fridge until ready to serve.