Ingredients

• 450g (1lb) vegetables e.g. selection of the following: broccoli, cauliflower, carrot, pepper, courgette, leek, green beans, sugar snap peas and mushrooms
• 200g (7oz) plain flour
• 25g (1oz) cornflour
• 15ml (1 tbsp) arrowroot
• salt and freshly ground black pepper
• 2 eggs
• 1 egg white
• 300ml (½ pint) cold water
• 1 mild large red chilli, finely chopped
• vegetable oil, for frying

For the dipping sauce:

• 2.5cm (1 inch) piece fresh root ginger, sliced
• 60ml (4 tbsp) dry sherry
• 15ml (1 tbsp) soy sauce
• 30ml (2 tbsp) Thai sweet chili sauce

Tools

• Kitchen Machine
• Multi-Mill
• Balloon Whisk

Method

1. Place the ginger and sherry for the dipping sauce in the Multi-Mill and process until the ginger is finely chopped. Place in a bowl and pour over 150ml (¼ pint) boiling water. Leave for 5 minutes, then stir in the soy sauce, and Thai sweet chilli sauce.
2. Prepare your chosen vegetables. Cut broccoli and cauliflower into florets; carrots and peppers into thin sticks, courgettes and leeks into slices and green beans in half.
3. Sift the flour, cornflour and arrowroot into the Kenwood Bowl and season with salt and freshly ground black pepper. Using the Whisk, gradually whisk in one whole egg, one egg yolk and the cold water. Transfer to another bowl.
4. Using a clean Kenwood Bowl whip the 2 egg whites using the Whisk, until they form soft peaks. Using a large metal spoon fold the egg whites and red chili into the batter.
5. Heat the oil in a wok or deep frying pan to 190°C/375°F - a cube of bread dropped in turns golden in 30 seconds. Cook the vegetables in batches. Dip a few at a time into the batter, then drop into the oil and cook for 3-4 minutes, or until crisp and golden.
6. Drain on absorbent kitchen paper and keep warm until all the vegetables are cooked. Serve with the dipping sauce.

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