Tempura anchovy with a salad of shaved asparagus, rocket, peas, crushed cashews & parmesan with a sour cream and grapefruit dressing

Courtesy Chef David Higgs

Ingredients

Mix the flour, baking powder, rice flour, egg whites and sparkling water and beat until it forms a creamy batter.
Dip the anchovies and rocket in the batter and deep fry. Set these aside.
To make the salad, peel and segment the ruby grapefruit, dice the cashew nuts, shave the asparagus and toss all of these together.
Spread the deep fried anchovies and rocket over the salad. Boil the peas and gently crush them.
Sprinkle the crushed peas over the salad and then garnish with a dollop of sour cream and a few shavings of parmesan.