| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Gourmet, Green, The |
4 |
Servings |
INGREDIENTS
| 8 |
|
Asparagus tips |
| 8 |
|
Broccoli florets |
| 8 |
|
Baby carrots |
| 1 |
|
Celeriac |
| 4 |
|
Beetroots, cooked |
| 4 |
|
Baby corn |
| 4 |
|
Spring onions |
| 1 |
|
Red pepper |
|
|
Oil for deep frying |
| 100 |
g |
Strong plain flour |
| 1 |
T |
Rice vinegar |
| 1 |
|
Egg, size 2 |
|
|
Salt and pepper |
| 175 |
|
Cold water |
| 1 |
T |
Basil, chopped |
| 1 |
T |
Tarragon, chopped |
| 1 |
|
Red chilli, crushed |
| 1 |
|
Lemon, zest and juice |
| 1 |
|
Clove garlic, crushed |
| 2 |
T |
Light soy sauce |
| 1 |
T |
Roasted sesame oil |
| 1 |
|
Piec ginger, peeled |
| 2 |
|
Limes, zest only |
| 2 |
|
Cloves garlic |
| 2 |
|
Red chillies |
| 1 |
|
Lemon grass, crushed |
| 200 |
|
Vinegar |
| 4 |
T |
Sugar |
INSTRUCTIONS
Mix all the batter ingredients together, pass through a fine sieve and
allow to rest in the fridge. Scrub the baby carrots, cut the celeriac
into 2 inch long and 1/2 inch wide batons, seed the pepper and cut
into long triangles. Wash all the other vegetables and place in a bowl
along with all the ingredients of the marinade. Allow to marinate for
at least one hour. For the dipping sauce, boil all the sauce
ingredients together for 10 minutes, cool, and blitz in a blender
until very fine. Heat the oil to 160C. Dip the vegetables into the
batter, then deep fry, a few pieces at a time, for 2-3 minutes until
golden brown all over. Drain on kitchen paper and serve with the
dipping sauce. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited.
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