alloxantin (medicine) and Seafood bhaji (recipes)

alloxantin (medicine)

alloxantin
<chemistry> A substance produced by acting upon uric with warm and very dilute nitric acid.

Source: Websters Dictionary

Serves 4

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Ingredients

300g/10½oz plain flour150ml/5fl oz water (approx) 1 green chilli, finely chopped2 tbsp vegetable oil, to shallow fry1 large onion, sliced100g/3½oz king prawns, cooked100g/3½oz salmon, cooked100g/3½oz haddock, cooked400ml/14fl oz vegetable oil, to deep fryTo servelarge handful fresh coriander leaves, choppedmango chutneyplain yoghurt, garnished with fresh mint leaves

Method

1. Place the flour into a large bowl. Gradually add the water, whisking constantly, until a thick batter is formed. Add the chilli and mix in well.2. Heat the two tablespoons of vegetable oil in a frying pan over a medium heat. Add the onion and fry until soft, then remove with a slotted spoon.3. Place the prawns, salmon and haddock into a clean bowl and add cooked onion, stirring well to combine.4. Heat the 400ml/14fl oz of vegetable oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!).5. Using a tablespoon, take even amounts of the fish mixture and dip into the batter mixture, then carefully place into the hot oil. Deep-fry for 8-10 minutes, or until crisp and golden and completely cooked through, then carefully remove with a slotted spoon and drain on kitchen paper.6. To serve, place the bhajis into a serving bowl with the coriander, mango chutney and yoghurt in bowls alongside for dipping.

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