Crispy Fried Jackfruit
• 2 x 400g tins Cooks&Co Young Green Jackfruit
• 300ml plant-based milk
• 1 tbsp rice vinegar (or any other vinegar)
• 3 tsp garlic granules
• 1 tsp ground white pepper
• 100g plain flour
• 100g cornflour
• 1 tsp baking powder
• 2 tsp smoked paprika
• 1 tsp chilli flakes
• 1 tsp celery salt
• 1 litre sunflower oil (12g used per portion)
• Drain and rinse the jackfruit in a sieve. Trim off any very tough pieces (usually the pointed end of each piece) and remove any seeds; discard both. Gently pull each piece apart a little to reveal some shreds, but try not to divide the pieces as they are already quite small.
• Whisk together the plant-based milk and vinegar in a medium mixing bowl, leave to thicken for 1 minute, then whisk in 2 tsp of the garlic granules and 1/2 tsp of the white pepper. Add the jackfruit pieces, making sure they are all covered in the marinade and set aside for 30-60 minutes. This helps draw out the brine and season the jackfruit.
• Meanwhile, in a separate medium mixing bowl, whisk together the plain flour, cornflour, baking powder, paprika, chilli flakes, celery salt and remaining 1 tsp garlic granules and 1/2 tsp white pepper.
• To prepare the salad and dressing, trim both ends of the spring onions, cut into thirds, then slice each length into thin strips. Transfer to a bowl of ice water for 10 minutes to crisp up and remove some of the sharp onion flavour, then spin dry in a salad spinner or shake off the water in a sieve/colander. Cut the lettuce into bite-sized pieces. In a small bowl, whisk together the soy sauce or gochujang, rice vinegar, brown sugar and 1 tsp water. Wait until just before serving to mix the dressing with the salad.
• Prepare the rice according to the packet instructions or using the absorption method with 475ml water water for 300g jasmine rice.
• To make the sauce, heat the sesame oil in a large frying pan over low-medium heat, add the garlic and ginger and cook for 2-3 minutes, stirring constantly. Add the gochujang paste, ketchup, sugar, vinegar and 1 tbsp water, stir to thoroughly combine and cook for 2 more minutes to bring the flavours together. Keep warm over very low heat while you prepare the jackfruit.
• Remove 1 piece of jackfruit from the marinade, shake off any excess liquid, then add to the flour mix and toss to coat. Repeat with the rest of the jackfruit pieces, tossing and shaking the bowl so all the pieces are fully coated in the seasoned flour. Remove each piece to a plate, shaking off any excess flour.
• Cover a baking tray with kitchen paper to absorb excess oil and preheat the oven to 160℃ fan o keep the jackfruit warm as you fry in batches.
• Pour the sunflower oil into a large, deep saucepan and heat over high heat on a large hob ring. When the oil is 160℃-180℃, carefully add 1/3 of the floured jackfruit pieces, adding them one at a time. You will need to fry the pieces in 3 batches to avoid overcrowding the pan and dropping the oil temperature too much.
• Fry each batch for about 5 minutes until crisp and lightly golden, turning the pieces occasionally with a heatproof strainer so they cook evenly and don’t stick. When the first batch is done, transfer to the paper-covered baking tray and keep warm in the oven as you fry the rest.
• When all the jackfruit is cooked, add to the pan with the spicy sauce and stir gently with a wooden spoon to coat. Garnish with the spring onions and sesame seeds and serve immediately with the rice and dressed salad.
