Vegetable tempura

  1 cup cabbage cut in strips
  1 carrot cut in strips
  ½ onion cut in strips
  ½ aubergine cut in strips
  1 capsicum cut in strips
  ½ cup spring onion cut in strips
  1 egg
  ½ cup iced water
  1 cup flour
  Salt and black pepper to taste
  Oil for deep frying

1. Put the cabbage, aubergine, carrot, capsicum, spring onion into a colander and sprinkle liberally with salt. Leave for about 30 minutes, then rinse thoroughly under cold running water. Drain well.
2. Mix all the vegetable in a bowl and season with salt and pepper. 

For the batter
3. Mix the egg and iced water in a bowl, then sift in the flour. Mix briefly with a fork. 
4. Add the vegetables to the batter and mix to combine. Heat oil in a wok. 
5. Scoop up one heaped tablespoon of the mixture at a time and carefully lower it into the oil. 
6. Deep fry in batches for about three minutes, until golden brown and crisp. 
7. Serve with ketchup.

Chicken wings

  12 chicken wings
  1 tsp red chilli powder
  1 green chilli, finely chopped
  1 tsp ginger-garlic paste
  Rind of 1 lime, finely grated
  4 tbsp oil
  1 tbsp coriander leaves, chopped
  2 tbsp Soya sauce
  3-1/2 tbsp honey
  Salt to taste

1. Mix the green chilli, red chilli powder, ginger-garlic paste and lime rind together. Rub the mixture into the chicken and marinate for at least two hours. Heat two tablespoons oil in a wok, add half the wings and stir fry for 10 minutes, turning regularly until crisp and golden. Drain on paper. 
2. Repeat with the remaining oil and chicken wings.
3. Add the coriander to the hot wok and stir fry for 30 seconds, then return the wings to the wok and fry for one minute. 
4. Stir in the Soya sauce and honey and stir fry for one minute. 
5. Serve the chicken wings hot and garnished with lime rind and coriander sprigs.


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