Dean Edward's Thai tuna bonbons

Name: Dean Edward's Thai tuna bonbons | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: Thai
Ingredients: 3 x 145g tins Asda Skipjack Tuna Chunks in Spring Water, drained; 2 heaped tbsp Asda Red Thai Curry Paste; 10g fresh coriander, finely chopped; 50g plain flour; 1 egg, beaten; 50g Asda Plain Breadcrumbs; Sunflower oil for deep-frying; 198g tin Asda Sweetcorn in Water, drained; 1 egg; 50g plain flour; Rapeseed oil, for frying; FOR THE SWEETCORN PURÉE; 198g tin Asda Sweetcorn in Water, drained; 100ml reduced-fat coconut milk; 1 heaped tsp Asda Red Thai Curry Paste; 15g fresh coriander; TO GARNISH; 3 spring onions, finely shredded; Fresh coriander

Crispy, spicy tuna bites made from canned fish, with sweetcorn pancakes and colourful coconut and coriander purée

By Asda Good Living,7th October 2020

(21 votes)

Cook: 1 Hour

Serves: 4

Price: £1.18 per serving

Nutritional Information

Each 300g serving contains

Energy
1746kj
417kcal

21%

Fat
10.5g

Med
15%

Saturates
5.1g

Med
26%

Sugars
8.1g

Med
9%

Salt
1.44g

Med
24%

of your reference intake.
Typical energy values per 100g:
582kj/139kcal

Ingredients

3 x 145g tins Asda Skipjack Tuna Chunks in Spring Water, drained

2 heaped tbsp Asda Red Thai Curry Paste

10g fresh coriander, finely chopped

50g plain flour

1 egg, beaten

50g Asda Plain Breadcrumbs

Sunflower oil for deep-frying

198g tin Asda Sweetcorn in Water, drained

1 egg

50g plain flour

Rapeseed oil, for frying

FOR THE SWEETCORN PURÉE

198g tin Asda Sweetcorn in Water, drained

100ml reduced-fat coconut milk

1 heaped tsp Asda Red Thai Curry Paste

15g fresh coriander

TO GARNISH

3 spring onions, finely shredded

Fresh coriander

Method

To make the bonbons, put the tuna in a bowl, add the Thai curry paste and chopped coriander, then stir gently to combine. Divide the mixture into 12, then roll into balls. Chill in the fridge for 20 mins.

Season the flour with black pepper and put in a small, shallow bowl. Put the beaten egg and the breadcrumbs in separate bowls. Roll the tuna bonbons in the flour, egg and finally breadcrumbs.

Preheat the sunflower oil in a deep-fat fryer to 180C. Or heat the oil in a pan – it will be hot enough when small piece of bread dropped into the oil turns golden brown in 1 min. Deep-fry the bonbons for 3 mins or until golden brown. Drain on kitchen roll and keep warm.

For the pancakes, take 1tbsp of the sweetcorn and set aside for garnish. Make a batter by blitzing the rest of the sweetcorn, egg and flour in a processor until combined. Divide the batter into 4.

Add a little of the rapeseed oil to a nonstick frying pan. Add ¼ of the batter to the pan and cook for 1-2 mins per side until the mini pancake is golden and crisp. You will need to make 4 pancakes – you may need to do this in batches. Set aside and keep warm.

To make the purée, blitz the sweetcorn, coconut milk and Thai curry paste in a processor, then remove 1/3 of it into a small bowl. Cover this yellow purée and keep warm. Add the coriander to the processor and blitz again to a smooth green purée. Transfer to a small pan, bring to a simmer and cook until warmed through.

Char the reserved sweetcorn kernels with a chef’s blowtorch or by frying in a hot pan.

To serve, divide the green purée between 4 plates, then pop 3 crispy bonbons onto each. Add a pancake to each and dot on some of the reserved yellow corn purée. Garnish with spring onion, extra fresh coriander and the charred sweetcorn.

If you have any coriander left, you could blitz this along with some olive oil to make a fragrant coriander oil to dot onto the plate.