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Complex
By Martin Benn
Published 2014
Place the tonburi on dehydrator trays and dehydrate in a food dehydrator at 60°C (140°F) for 12 hours.
Separate the individual dried seeds by rubbing through your hands. Pour the grapeseed oil into a deep heavy-based saucepan, no more than one-third full, then heat to 190°C (375°F).
Add the tonburi and deep-fry in two batches for 5 seconds, until golden brown—being careful not t