| 1. |
Season duck breast with salt and pepper, leave it for 10 minutes. |
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| 2. |
Sieve plain flour, corn flour and baking powder together, stir in water and oil to make a smooth batter. |
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| 3. |
Coat duck breast lightly with corn flour, the dip it in batter. |
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| 4. |
Deep fry in medium hot oil until done and golden drain excess oil, set aside for 10 minutes. |
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| 5. |
Shred papaya, peel the pomelo and break the pulp into bite-size pieces. Crush red chilies with vinegar, fish gravy and sugar, mix the sauce with papaya and peeled pomelo pulp. |
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| 6. |
Slice duck breast. Serve with fruit salad on the side. |
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