Crispy Fried Vegetables
This is a very
popular Chinese starter. Many variations are derived from the basic recipe to
suit our Indian palate. It’s very simple to make. Go ahead and make the Indo-Chinese
starter and enjoy its crispiness with a hot cup of tea.
Ingredients
§ Assorted veggies – 2 cups (cauliflower, broccoli,
carrot, capsicum, onion, babycorn)
§ Rice flour –
5 tsp
§ Cornflour –
5 tsp
§ All-purpose flour (Maida) – 2 tsp
§ Soy sauce –
3 tsp
§ Vinegar –
2 tsp (or lemon juice)
§ Black pepper powder – ¼ tsp
§ Green chili sauce –
3 tsp (can vary the proportion as per your taste)
§ Red chili sauce –
2 tsp (can vary the proportion as per your taste)
§ Ginger paste –
1 tsp
§ Oil for batter –
1 tbsp
§ Salt to taste
§ Water for batter
§ Oil for deep frying
Method
1.
Cut the vegetables into even
size. You can choose the vegetables of your choice. I have used the above
mentioned veggies.
2.
Parboil cauliflower and
broccoli so they are cooked properly when deep fried.
3.
For the batter, mix together
rice flour, Maida, Cornflour, soy sauce, vinegar, salt, pepper powder, green
and red chili sauce, ginger paste and 1 tbsp of oil. Pour in water just enough
to make a thick batter.
4.
Heat oil in a wok over
medium-high flame.
5.
Dip in the veggies into the
batter and deep fry them.
6.
Remove the fried veggies on
tissue towel to absorb excess oil.
7.
Wait for few minutes and
re-heat the oil and deep fry the veggies again into batches for the extra
crunchiness.
8.
Serve hot.
Serving
Serve hot. It’s a tasty snack
enjoyed best with a hot cup of tea.
