Deep Fried Vegetables with Cashews (version II)

2 3/4 cups of self-rising flour
salt
1 tablespoon soy sauce
pinch white pepper
dash white wine
6 ounces 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 chili, chopped fine
1 clove garlic, chopped fine
3 1/2 ounces 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.

Serves



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