Deep fried vegetables with cashews
Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 2
From Saturday Kitchen
Method
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Mix flour, salt, fish sauce, white pepper, white wine, and water to make a nice smooth batter.
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Cut all the vegetables into thin strips.
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Wash all vegetables and dry to avoid splattering.
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Mix well with the batter.
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Put the oil in a wok or frying pan and allow it to be hot.
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Deep-fry the mixed vegetables for between 3-4 minutes or until golden brown.
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Remove onto a platter.
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To make sauce, mix all ingredients in third group except cashew nuts.
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Pour sauce on top of vegetables, sprinkle with crushed cashew nuts on top, and serve.
Ingredients
- 80g/2¾ of self-rising flour
- salt
- 1 tbsp fish sauce
- pinch white pepper
- dash white wine
- 6floz/170ml water
- fresh clean oil for deep-frying
- 1 small carrot
- ¼ eggplant
- ¼ green pepper
- ¼ red pepper
- ¼ orange pepper
- ¼ sweet potato
- 4 florets broccoli
- 4 florets cauliflower
- ½ onion sliced
- 1 spring onion
- 1 handful of cashew nuts, crushed
- 1 red chilli, chopped fine
- 1 clove garlic, choped fine
- 100ml/3½ of plum sauce
- 1 lime, juice only
- dash sesame oil
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