Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
Dipping sauce
- 2tablespoons sweet chilli sauce
- 2tablespoons soy sauce
- 1teaspoons lemon rind, finely grated
- 1tablespoons lemon juice
- vegetable oil (for deep-frying)
- 75grams plain flour
- 2tablespoons cornflour
- 1 pinch salt
- 3/4 cup ice-cold sparkling water
- 1 red capsicum, cored, deseeded and cut into strips
- 150grams thin asparagus spears, trimmed
- 1 zucchini, trimmed and sliced
Method
Step 1 of 4
Mix the dipping sauce ingredients together in a serving bowl and set aside.
Step 2 of 4
Half-fill a deep saucepan with vegetable oil and heat to 180-190°C , or until a cube of bread dropped into the oil browns in 30 seconds. Just before the oil is hot enough, using a hand whisk, quickly beat the flour, cornflour, salt and sparkling water together in a bowl to make a slightly lumpy batter.
Step 3 of 4
Dip one-third of the vegetables into the batter until coated and then drop straight into the hot oil. Fry for 2 minutes until crisp. Remove from the pan with a slotted spoon, drain on kitchen paper and keep warm in a low oven.
Step 4 of 4
Fry the remaining vegetables in 2 more batches. Serve hot with the dipping sauce.
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