Chicken kebabs in poppyseed batter
A quick chicken kebab skewer, that is ideally served as a snack or light meal. It is just so basic, yet something different, using poppy seeds!
Makes about 16 skewers
4 (about 500 g) chicken breast fillets
wooden skewers
cooking oil for deep-frying
Batter
250 ml (140 g) self-raising flour
5 ml paprika
salt and freshly ground black pepper to taste
30 ml poppy seeds
about 250 ml water
1. Cut chicken fillets into thin strips. Thread chicken onto skewers, about two strips onto each skewer, concertina-style. Set aside.
2. Batter: Sift flour, paprika and seasoning together. Add poppy seeds. Add water to dry ingredients and whisk until batter is smooth, thick and lump free. Leave batter to stand for about 15 minutes, before using.
3. Heat oil in a medium, heavy-based saucepan. Dip skewers into batter and gently drop into hot oil. Deep-fry until golden brown. Remove from oil and drain on paper towel. Serve immediately with tartar sauce or sweet chilli sauce.