Crisp caramelised whitebait

Ingredients

  • 100g plain flour

  • salt and freshly ground black pepper

  • 450g whitebait

  • 75ml vegetable oil

  • 100g demerara sugar

  • 100ml light soy sauce

  • 3 spring onions, trimmed, finely sliced

To serve

  • 4 slices onion bread, toasted

  • dandelion leaves (optional)

Method

  1. Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the whitebait in the seasoned flour and shake off any excess.

  2. Heat the oil in a wok over a medium to high heat. Add the flour-coated whitebait and stir fry for 1-2 minutes on each side. Remove the whitebait from the wok with a slotted spoon and set aside on a warm plate. Discard any leftover oil and reserve the wok.

  3. Return the wok to the heat, add the sugar and soy sauce and heat until the sugar melts and the mixture caramelises.

  4. Return the whitebait to the wok and stir fry until coated in the soy sauce mixture.

  5. Add the spring onions and stir fry until coated in the soy sauce mixture.

  6. To serve, place one slice of toasted onion bread into the centre of each of four serving plates. Spoon over the caramelised whitebait. Garnish with the dandelion leaves and serve immediately.