Popcorn Jackfruit (Vegan)
250 gram Jackfruit flesh
240 gram Self-raising flour
350 ml Ice cold water
2 tablespoon Thai red curry paste (Vegan)
3 teaspoon Baking soda
3 teaspoon Sugar
1.5 teaspoon Salt
1 teaspoon Bouillon powder
1 Red chilli-thinly sliced
1 Spring onion-thinly sliced
-Pre-heat the oven at 200 Celsius.
-Put the jackfruit flesh, Thai red curry paste, bouillon powder, 2 tablespoons of sugar and 1 teaspoon of salt. Fold all the ingredients together.
-Carefully place the jackfruit pieces on the non-stick tray and bake for 25 minutes. Remove from the heat and set aside.
–Mix the self-raising flour, baking soda, half teaspoon of salt and 1 teaspoon of sugar in the medium mixing bowl. Gently put cold water and mix. A little by little until all the ingredients combined well.
-Heat the deep fat fryer at 180 celsius.
–Dip the jackfruit in the batter mix. Fry until it turns golden brown in colour.Approx 4-5 minutes.
-Transfer the jackfruit popcorn on the kitchen towel to drain the excess oil.
-Squeeze some lemon juice, scatter the red chillies, spring onion slices or coriander on top.
-Not sure what is jackfruit looks like, click here Jackfruit.
-It is not easy to get the fresh jackfruit flesh. I use the jackfruit from the can.
-I use the homemade vegan Thai red curry paste which is fresh and easy to make.
-I love having this crispy jackfruit with Sriracha sauce, on top of a salad or on top of velvety Thai curry. Happy Cooking!