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

Courtesy Chef David Higgs


  • 100 g anchovies
  • 1 cup flour
  • 1/2 cup rice flour
  • 1 tspn baking powder
  • 500 ml sparkling water
  • 2 egg whites
  • A few green asparagus
  • Wild rocket
  • 1 cup fresh or frozen peas
  • Handful of cashews
  • Parmesan
  • Sour cream
  • 1 ruby grapefruit


  • 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.