Tempura anchovy with a salad of shaved asparagus, rocket, peas, crushed cashews & parmesan with a so
Tempura anchovy atop a crisp asparagus, pea, and cashew salad with grapefruit dressing. Sustainable seafood meets fresh flavors in this Chef David Higgs creation.
Ingredients
- 100 g anchovies
- 1 cup flour
- 1/2 cup rice flour
- 1 tspn baking powder
- 500 ml sparkling water
- 2 egg whites
- A few green asparagus
- Wild rocket
- 1 cup fresh or frozen peas
- Handful of cashews
- Parmesan
- Sour cream
- 1 ruby grapefruit
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