Ingredients
- 100 gStaffords All Purpose Batter
- 250 gice cold sparkling water (250 ml)
- ± 800 gmixed seasonal vegetables, such as baby carrots, tender stem broccoli, baby marrows, green beans, baby corn, cauliflower, asparagus and bell peppers
- 125 mlStaffords Thick Soy Sauce (for the dipping sauce)
- 60 mlrice wine vinegar (for the dipping sauce)
- 1 Tbspginger, finely grated (for the dipping sauce)
- 1 clovegarlic, finely grated (for the dipping sauce)
- 1red birds eye chilli, deseeded and finely chopped (for the dipping sauce)
- 2 tspStaffords Pure Honey (for the dipping sauce)
- 1 tspsesame oil (for the dipping sauce)
- To tastesalt
- For fryingneutral vegetable oil
Made with Staffords
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Method
For the dipping sauce, add all the ingredients to a bowl and whisk together. Set aside for the flavours to come together.
Prepare all the vegetables so they are ready to fry, cutting them into different sizes and shapes to add variety to your platter. Long thin vegetables like green beans, asparagus and tender stem broccoli can be left whole. If using hardier vegetables like sweet potatoes, slice and lightly steam them first.
Preheat the oil to 180°C. Whisk the Staffords All Purpose Batter and sparkling water together to make a thin batter.
Dip the vegetables in the batter, allow the excess to drip off and transfer to the oil. Cook for 1-2 minutes until lightly golden brown.
Drain on paper towel, sprinkle with salt and serve hot alongside the dipping sauce.
