Serves: 4
Preparation time: 25 minutes
Cooking time: 15-20 minutes
Tools: multi-mill / balloon whisk
Ingredients
450g (1lb) vegetables e.g. selection
of the following: broccoli, cauliflower,
carrot, pepper, courgette, leek, green
beans, sugar snap peas and mushrooms
200g (7oz) plain flour
25g (1oz) cornflour
15ml (1 tbsp) arrowroot
salt and freshly ground black pepper
2 eggs
1 egg white
300ml (½ pint) cold water
1 mild large red chili, finely chopped
vegetable oil, for frying
For the dipping sauce:
2.5cm (1 inch) piece fresh root ginger, sliced
60ml (4 tbsp) dry sherry
15ml (1 tbsp) soy sauce
30ml (2 tbsp) Thai sweet chili sauce
Recipe
1. Place the ginger and sherry for the dipping sauce
in the Multi-Mill and process until the ginger is finely
chopped. Place in a bowl and pour over 150ml
(¼ pint) boiling water. Leave for 5 minutes, then stir
in the soy sauce, and Thai sweet chilli sauce.
2. Prepare your chosen vegetables. Cut broccoli and
cauliflower into florets; carrots and peppers into thin
sticks, courgettes and leeks into slices and green
beans in half.
3. Sift the flour, cornflour and arrowroot into the
Kenwood Bowl and season with salt and freshly
ground black pepper. Using the Whisk, gradually
whisk in one whole egg, one egg yolk and the cold
water. Transfer to another bowl.
4. Using a clean Kenwood Bowl whip the 2 egg
whites using the Whisk, until they form soft peaks.
Using a large metal spoon fold the egg whites and
red chili into the batter.
5. Heat the oil in a wok or deep frying pan to
190°C/375°F - a cube of bread dropped in turns
golden in 30 seconds. Cook the vegetables in
batches. Dip a few at a time into the batter, then
drop into the oil and cook for 3-4 minutes, or until
crisp and golden.
6. Drain on absorbent kitchen paper and keep
warm until all the vegetables are cooked. Serve with
the dipping sauce.