Deep Fried Vegetables with Cashews

(2 votes)

3 ounces of self-rising flour
1 tablespoon soy sauce
pinch white pepper
dash white wine
3/4 cups water
fresh clean oil for deep-frying
1 small carrot
1/4 eggplant
1/4 green pepper
1/4 red pepper
1/4 orange pepper
1/4 sweet potato
4 florets broccoli
4 florets cauliflower
1/2 onion sliced
1 spring onion
1 handful of cashew nuts, crushed
1 red chilli, chopped fine
1 clove garlic, choped fine
1/2 cup of plum sauce
1 lime, juice only
dash sesame oil

Mix flour, salt, soy sauce, white pepper, white wine, and water to make a nice smooth batter.

Cut all the vegetables into thin strips.

Wash all vegetables and dry to avoid splattering.

Mix well with the batter.

Put the oil in a wok or frying pan and allow it to be hot.

Deep-fry the mixed vegetables for between 3-4 minutes or until golden brown.

Remove onto a platter.

To make sauce, mix all ingredients in third group except cashew nuts.

Pour sauce on top of vegetables, sprinkle with crushed cashew nuts on top, and serve.

Click Here to Comment on This Recipe

Alternate Versions of This Recipe:

Related Recipes:

Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search