Bombay Duck
One of Mumbai's most loved starter. A must try recipe for seafood lovers.
Chef Rakhee Vaswani's Bombay Duck recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-10-15 Min

Difficulty

- Medium

Preparation Time

- 20 Min

INGREDIENTS

  • 1 cup Tempura Flour
  • Salt to Taste
  • ¼ tsp Crushed Black Pepper
  • Chilled Water as Required
  • 1 tbsp Tempura Flour
  • Oil for Deep Frying
  • 1 cup Mayonnaise
  • 2 tbsp Wasabi Powder
  • ½ cup Condensed Milk
  • ½ tbsp Lime Juice

HOW TO PREPARE BOMBAY DUCK

  1. 1

    In a bowl combine tempura flour, salt, crushed black pepper, and chilled water to make a batter, and keep it aside, season flour by mixing tempura flour, salt, and crushed black pepper.
  2. 2

    Coat the Bombay ducks with the seasoned flour, dip in the batter, and deep fry till done.
  3. 3

    In a bowl, mix mayonnaise, wasabi powder, and condensed milk to make some boondi as a garnish for the Bombay duck tempura, splatter the batter slowly into the pan containing hot oil and fry the boondi till golden brown.
  4. 4

    In the same batter, add lemon juice to dilute it and use it as a dip with the Bombay duck tempura.
  5. 5

    Plate the Bombay duck tempura with wasabi mayo and garnish with coriander leaf, fried boondi with lemon wedge.
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About Chef

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Rakhee Vaswani

Chef

Rakhee Vaswani�s biggest asset is her deep-rooted passion for the culinary arts. With over two decades of experience in the food industry, her passion culminated into the first cooking studio in India, called Palate Culinary Studio�a state-of-the-art internationally recognised cooking school, in early 2010.

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