Chinese Style Fried Vegetables
Ingredients
- 200 gBroccoli (in small florets)
- 1 pcCarrot (in sticks)
- 1 pcRed bell pepper (in strips)
- 150 gWheat flour (sifted)
- 50 gCorn starch (dry)
- 1 tspBaking soda
- 200 mlMineral water (ice cold)
- 500 mlPeanut oil (for frying)
- 4 tbspsoy sauce (for serving)
Method
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.
- 1
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
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
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
Remove vegetables when the crust is firm and crackling. Drain on paper towels. Serve immediately with soy sauce to provide salt and umami.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
This dish does not store well; it must be eaten immediately to maintain its crispness.
