Ingredients – Bake
- 3 cups flour
- 1 cup water
- 1 tsp baking powder
- 1 tsp yeast
- 1/4 tsp salt
- 1/4 tsp sugar
Bake Method
- Combine dry ingredients in a bowl
- Add water and mix until a ball of dough is formed
- Knead lightly on a floured surface for 3-4 minutes until smooth
- Allow to rest for 20 minutes
- Divide into handfuls and roll into balls
- Using a rolling pin, roll out on a floured surface into 4″ discs
- Fry in a deep frying pan or a wok for 30 – 45 seconds.
- Use a slotted spoon to bathe the top of the bake with hot oil so the top cooks evenly with the bottom
- Drain excess oil and wrap fried bakes in a kitchen towel
Ingredients – Shark
- 1 lb shark fillet cut into strips
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp black pepper
- 2 tbsp paprika
- 1 tbsp dried thyme
- 1 1/2 cups flour
- 1/3 cup lemon or lime juice
- 2 blades of chive finely chopped
- 2 shadon beni leaves finely chopped
- salt to taste
Shark Method
- Drain liquid completely from shark
- Add lemon/lime juice
- Mix 1 tbsp of garlic powder, onion powder, black pepper & dried thyme together then add to shark
- Add shadon beni and thyme
- Season with salt to taste and mix thoroughly
- Allow to marinate for at least 30 minutes (overnight is best)
- Mix 1 tbsp garlic powder, onion powder, paprika, black pepper and salt to taste to flour
- Combine well
- Drain liquid from shark then dredge in seasoned flour mixture
- Fry in oil over medium heat for 2 minutes or until golden brown
Serve bake and shark with lettuce and shredded cabbage.
