Avocado and seafood are great mates, so add similar-sized chunks of fresh prawns, scallops or oysters to this batter, along with some snipped chives or parsley, to make more of the dish.
Directions
- Chill 200ml water in the freezer until ice cold. Whisk 100g flour, 1 tsp salt, 1 egg yolk and the cold water until smooth, then strain.
- Cut avocados into even-sized chunks, dip into the batter and fry in hot oil until crispy and golden.
- Drain, sprinkle with sea salt flakes and serve with a citrusy tempura dipping sauce, or drizzle with the spicy creamy sauce below.
Spicy creamy sauce
- Whisk together 3 Tbsp mayonnaise, 2 Tbsp sour cream, 1 Tbsp Korean chilli bean paste (gochujang) or sambal oelek and the zest and juice of ½ lemon until smooth.
