Crispy-Fried Vegetables with Hot and Sweet Dipping Sauce

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Crispy- Fried Vegetables with Hot and Sweet Dipping Sauce

Source: Jackie B.

 

Vegetable oil for deep-frying1 lb. selection of vegetables, such as cauliflower, broccoli, mushrooms, zucchini,, bell peppers and baby sweet corn, cut into even- sized pieces

BATTER1 cup all purpose flour

1/2 tsp. salt1 tsp. caster(superfine) sugar (vegan)

1 tsp. baking powder3 Tbsp. vegetable oil

scant 1 cup warm water

 

SAUCE6 Tbsp. light malt vinegar

2 Tbsp. light soy sauce2 Tbsp. water

1 Tbsp. soft brown sugar (or vegan alternative)pinch of salt

2 garlic cloves, crushed2 tsp. grated ginger root

2 red chilies, deseeded and chopped finely2 Tbsp. chopped fresh cilantro

 

To make the batter, sift the flour, salt, sugar and baking powder into a large bowl. Add the oil and most of the water. Whisk together to make a smooth batter adding extra water to give it the consistency of single cream. chill for 20-30 minutes. Meanwhile, make the sauce. Heat the vinegar, soy sauce, water , sugar and salt until boiling. Remove from the heat and leave to cool. Mix together the garlic, ginger, chilies and cilantro in a small serving bowl. Add the cooled vinegar mixture and stir together. Heat the vegetable oil for deep-frying in a wok or deep-fryer. Dip the prepared vegetables in the batter and fry them, a few at a time , until crisp and golden - about 2 min. Drain on paper towels. Serve the vegetables accompanied by the dipping sauce. Serves 4