Jalapeño Poppers with Australian Avocado & Yuzu Purée

Popper Filling

• 00g Cream cheese
• 10g Kombu
• 10g Chives
• 5g Salt

Jalapeno Popper

• 10 pieces Jalapeno chilli

Batter

• 50g Rice flour
• 50g Glutinous rice flour
• 200ml Soda water
• 10g Tapioca flour, to coat

Avocado and Yuzu Purée

• 450g Australian avocado
• 10g Yuzu juice
• 1g Salt

Popper Filling

1. Leave the cream cheese out at room temperature until completely softened.
2. Rinse the kombu under cold water until it becomes soft.
3. Using the spatula attachment on your mixer, add the softened cream cheese and whip on speed 2 until it’s completely smooth and free of lumps.
4. Add all remaining ingredients to the bowl and continue to whip until fully combined and smooth.

Jalapeno Popper

1. Using a paring knife, make an incision in the side of each jalapeño. Carefully scoop out the insides, removing as many seeds as possible.
2. Place the prepared jalapeños on a tray. Drizzle with salt and oil, then roast in a combi oven at 180°C (350°F) for about 30 minutes, or until they are soft and the skin has started to blister.
3. Once roasted, fill each jalapeño with the kombu cream cheese or popper filling.
4. Set the filled jalapeños aside while you prepare the batter.

Batter

1. In a mixing bowl, combine all the ingredients for the batter, excluding the tapioca flour. Mix until smooth.
2. Take each filled jalapeño and individually dredge it in tapioca flour, ensuring it’s evenly coated.
3. After dredging, dip each jalapeño into the prepared batter, allowing any excess to drip off.
4. Gently drop the battered jalapeños into the fryer, frying them tempura-style. Cook for about 5 minutes, or until golden brown and crispy.

Avocado and Yuzu Purée

1. In a blender, combine all ingredients and blend until a smooth consistency is achieved.
2. Place a dot of the blended sauce on top of each fried jalapeño popper. Serve immediately.