100g Staffords All Purpose Batter
250g / 250ml ice cold sparkling water
± 800g mixed seasonal vegetables
Baby carrots, tender stem broccoli, baby marrows, green beans, baby corn, cauliflower, asparagus, bell peppers etc
125ml soy sauce
60ml rice wine vinegar
1 Tbsp ginger, finely grated
1 clove garlic, finely grated
1 red birds eye chilli, deseeded, finely chopped
2 tsp honey
1 tsp sesame oil
Salt, to taste
Neutral vegetable oil, for frying
For the dipping sauce:
Add all of the ingredients to a bowl and whisk together.
Set aside for the flavours to come together.
Prepare all the vegetables so they are ready to fry.
Cut them into different sizes and shapes to add variety to your platter.
Long thin vegetables, like green beans, asparagus, and tender stem broccoli can be left whole.
If using hardier vegetables like sweet potatoes- slice and then lightly steam before using.
Preheat oil to 180˚C.
Whisk the Staffords All Purpose Batter and sparkling water together to make a thin batter.
Dip the vegetables in the batter, and allow the excess to drip off.
Transfer to the oil and cook for 1 to 2 minutes, until lightly golden brown.
Drain on paper towel, sprinkle with salt and serve hot alongside the dipping sauce.