Method

First make the peanut chilli sauce; extract the juice from the tamarind pulp by soaking it in a little warm water and then mix it with your hands and push it through a sieve. If it is too solid to push through the sieve, add a little more water. Place the extracted tamarind juice in a blender or food processor along with the remaining sauce ingredients and blitz until well combined.

Stir together the cornflour and plain flour and add the salt. Whisk in enough soda water to make a thick, lumpy batter.

Coat the Kalettes® with the batter and deep-fry at 180ºC until golden-brown. Drain on kitchen paper.