A touch of Asia & a delightful way to serving vegetables
Ingredients
Oil for frying
Vegetables of choice cut into strips or rounds
e.g. carrots, eggplant, capsicum, beans, sugar snap peas
baby mushrooms, onion rings, cauliflower/broccoli florets
Batter
- ½ cup plain flour
- 1 egg + enough Icy cold soda water (= ⅓ cup)
Dipping sauce
- ¼ cup beef stock
- 1 tablespoon soy sauce
- 1 tablespoon mirin or white wine
- pinch brown sugar
- 1 teaspoon grated ginger
Method
- Preheat oil (160º) deep enough to fry the vegetables in a frying pan or wok
- Make the dipping sauce by mixing all the sauce ingredients together, pour into a small serving dish
- Peel and prepare the vegetables as desired. Wipe dry
- Make the batter by mixing the egg and soda water together
- Make a well in the centre of the flour, gradually stir in enough egg and soda mixture to make the batter into a custard-like consistency.
- Dip the vegetables into the batter, then gently add to preheated oil (160º) cook 2-3 minutes, remove from oil, drain on paper towel arrange on a serving plate with the dipping sauce
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