Crispy Saltbush with Kutjera (Bush Tomato) Mayo - Chef Recipe by Mindy Woods

Ingredients

Batter:

230mL sparkling water
150g plain flour
Pinch salt flakes

Bush tomato mayonnaise:

1 whole egg
100mL grapeseed oil
1/2 lemon, juiced
10g bush tomato, ground
1 Tbs sriracha

Fried saltbush:

4L extra virgin olive oil
4 branches old man saltbush
Salt flakes to season
Lemon cheek to serve

Method

Heat extra virgin olive oil in a deep fryer to 180 C.

Batter:

Combine water, flour and salt, whisking to combine, ensuring there are no lumps.

Bush tomato mayonnaise:

Place egg into the canister of a stick blender. Add oil, then blend until mixture is thick and emulsified.

Add lemon juice, ground bush tomato and sriracha. Whisk to combine.

Transfer to a ramekin and sprinkle with ground bush tomato.

Once oil is hot, submerge saltbush in prepared batter to cover all the leaves. Shake off excess batter then place in hot oil and fry for approximately 1 minute, or until golden. Once fried, drain on a paper towel and season with flaked salt.

Place fried saltbush on a serving plate with bush tomato mayonnaise and lemon cheek.