Fit and Fresh from Chef Justin, Six Senses Uluwatu
Coconut crispy zucchini flower, sambal mahtah, unani drizzle
Who doesn’t love being given flowers, especially this bunch, which are healthy for your gut buddies too! The batter is light to promote fit over fat with just the right amount of satisfying crunch for your lunch.
Four servings
For the zucchini flowers
- 9 zucchini flowers, with the baby attached if possible
- 120 g (½ cup) soft goat cheese
- 15 ml (1 Tbsp) extra virgin olive oil
- Handful of lemon basil leaves
For the batter
- 1 cup rice flour
- 2 cup all-purpose flour
- ¼ cup dried coconut (ground to flour in a spice grinder, or coconut powder)
- 1 egg white, free range
- 500 ml (2 cups) or more as needed of chilled water (or beer), to coat back of spoon
- Sea salt, to taste
- Flour, for dusting
- Oil, for deep frying
Sambal mahtah, Unani nectar, TPT (see recipes below)
Make me
Mix: Place the goat cheese’s and lemon basil leaves into a mixing bowl. Slowly add the olive oil, gently mixing into the cheese with a spatula or spoon. It should be a thick “playdough” like texture.
Fill: Make small half golf ball sized scoops of the goat’s cheese mixture and gently fill the inside of the flower. Reshape so each resembles an unopened flower bud.
Whisk: Mix the ingredients for the batter in a bowl using a whisk. Slowly add water or beer until it coats the back of a spoon when dipped.
Pre-heat: Heat the frying oil to 170˚ C (338˚ F).
Fry: Dust each flower gently in the flour, followed by the batter, then gently lay it stem first into the hot oil and hold for a few seconds until letting go. This will ensure that the flower will not open up. Gently fry each flower until it starts to turn a golden color.
Drain: Remove the flower from the hot oil and place it on a plate or flat surface lined with a paper towel.
Season: Add sea salt to taste. Set aside. If you didn’t use the beer in the batter, you may now take a quick break and have a few sips!
Build me
Ladle: Apply one cup of the unani nectar into the middle of a bowl or plate.
Assemble: Place the battered zucchini flowers in the middle. Spoon a generous heaping of the sambal mahtah over the top. Sprinkle the TPT on top.
Devour
DF = dairy-free | SF = sugar-free | V = vegetarian
Sambal mahtah (Balinese raw chili)
Makes about a half pint (two cups)
- 20 g (10 each) red shallots
- 30 g (4 cloves) garlic
- 1 stalk lemongrass
- 1 lime leaf
- 1 red chili
- 15 ml (1 tbsp) rice vinegar
- 125 ml (½ cup) coconut oil
- Juice of 2 limes
- 5 g (½ cup) coriander leaves
- Sesame oil, to taste
- Sea salt, to taste
Make me
Cut: Thinly slice the shallots, garlic, lemongrass, chili, lime leaf and coriander leaves.
Mix: In a bowl add all the other ingredients. Bind together with a spoon.
Season: Add salt and sesame oil, to taste. Set aside.
Unani nectar
500 ml (two cups)
- 20 g (1 cup) coriander
- 10 g (½ cup) lemon basil
- 1 cucumber
- 1 large kale leaf
- 5 fresh moringa leaves (or 1 tsp dried moringa powder)
- 10 g (2 tsp) turmeric root, scrubbed well (or 1 tsp powder)
- 20 g (1 tbsp) ginger, peeled
- 30 g (2 tbsp) raw honey
- 1 tsp Ceylon cinnamon powder
- Juice of 2 limes
- 250 ml (1 cup) green apple juice
- 125 ml (½ cup) young coconut juice
- 30 g (¼ cup) diced pineapple
- 2 tbsp apple cider vinegar
- 1 tsp coconut nectar sugar
- Pinch black Volcanic salt (Kala Namak, or black salt – can omit if not available)
- optional: 1 egg yolk
Make me
Blitz: Place all the ingredients into a bar blender and blitz to a fine juice texture. Depending on your preference, don’t strain it if you like a textured juice/sauce. Keep chilled until required.
Making it textured, pretty and tasty (TPT)
(The best bit)
- 70 g (½ cup) unsweetened coconut meat
- 10 g (1 tbsp) turmeric root, scrubbed well (or powder – ½ tbsp)
- 5 g (1 tbsp) ginger root, peeled
- 1 g (pinch) fennel pollen (or wedge of fennel bulb)
- 20 g (¼ cup) shallots
- 5 g (1 tbsp) garlic
- 2 g (1 whole) orange peel
- Sea salt, to taste
- Splash toasted sesame oil
Make me
Grate: Using a box grater, grate the coconut meat, turmeric root, ginger and/or fresh fennel (if using).
Slice: Peel and thinly slice the shallots and garlic.
Dry: Place the grated coconut, turmeric, fennel bulb (if using) on a tray with the shallots, garlic, orange peel. Leave outside to dry fully (or in a dehydrator, or oven with residual heat from the baking).
Grind: Using a pestle and mortar, grind all the ingredients into a rough powdered texture. Add the sea salt to taste and a splash of sesame oil at the end. Grind to combine the flavors.
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