Heat oil in a wok and fry K&N's Nuggets as per instructions on pack.
Place iceberg on a plate and set cooked nuggets on the iceberg.
Pour tarragon sauce on nuggets, sprinkle crushed red chili and serve hot.
Garnish with basil leaf.
Heat butter in a pan and add garlic and onion; sauté for 2 minutes.
Add cream, salt, and stir well until sauce becomes thick.