Chinese Style Fried Vegetables

Vegetables coated in a thin, crackling batter that locks in their moisture. The surface should be pale gold, indicating a controlled fry that is crispy to the bite and tender inside.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 315
• Protein: 6 g
• Carbs: 44 g
• Fat: 11 g

Ingredients

• 200 g Broccoli ( in small florets )
• 1 piece Carrot ( in sticks )
• 1 piece Red bell pepper ( in strips )
• 150 g Wheat flour ( sifted )
• 50 g Corn starch ( dry )
• 1 tsp Baking soda
• 200 ml Mineral water ( ice cold )
• 500 ml Peanut oil ( for frying )
• 4 tbsp soy sauce ( for serving )

Instructions

1. Vegetable preparation

   Break the broccoli into small florets. Cut carrots into 5cm sticks and the pepper into even strips. Vegetables must be perfectly dry for the batter to stick.

2. Making the batter

   Mix flour, cornstarch, and bicarbonate. Pour in the ice-cold mineral water in a steady stream. Whisk quickly: the batter should coat the back of a spoon; a few lumps are fine.

3. Frying process

   Heat peanut oil to 180°C. Dip vegetables into the batter, drain briefly, and drop into the oil. The oil should sizzle immediately around the vegetable.

4. Finishing and plating

   Remove vegetables when the crust is firm and crackling. Drain on paper towels. Serve immediately with soy sauce to provide salt and umami.

Chef's tips

• The thermal shock between the ice-cold batter and the hot oil is the key to crispiness.
• Do not overcrowd the fryer, otherwise the temperature drops and vegetables absorb the oil.
• Use chopsticks to handle the vegetables without breaking the crust.

Storage

This dish does not store well; it must be eaten immediately to maintain its crispness.