First, make the dipping sauce. Whisk together all the ingredients, and season well with salt and black pepper.
Once you have all the vegetables prepared, pour the oil into the wok, and heat until very hot.
Meanwhile, make the batter. Whisk together the flour, cornflour, and 200ml iced water. Do not overbeat; it doesn’t matter if the batter is a little lumpy.
Drop a little of the batter into the oil, to test whether the oil is hot enough – it should sizzle straight away and become crisp. Dip the vegetable pieces one by one into the batter, and shake away the excess. Carefully add to the oil, a few at a time, and fry for 2–3 minutes until golden and crispy. Remove with a slotted spoon, and keep warm on a plate lined with kitchen paper until all the vegetable pieces are cooked. Serve immediately with the chilli dipping sauce.
- 2 aubergines, sliced into thin rounds
- 2 - 3 courgettes, cut into batons
- 2 red peppers, deseeded and roughly chopped
- 500ml vegetable or sunflower oil, for frying
- 75g plain flour
- 1 tbsp cornflour
- 2 tbsp rice wine vinegar, for the dipping sauce
- 2 tbsp soy sauce, for the dipping sauce
- 1 tbsp olive oil, for the dipping sauce
- 1 tbsp caster sugar, for the dipping sauce
- 1 garlic clove, grated or finely chopped, for the dipping sauce
- 1 pinch salt, for the dipping sauce
- 2 red chillies, deseeded and finely chopped, for the dipping sauce
- 1 pinch freshly ground black pepper, for the dipping sauce
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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