Fried Vegetables

Sift flour and a little salt into a wide bowl and add cayenne pepper. Press a well in the center. Gradually stir in the oil and cold water until the dough is smooth.

Cook the vegetables in boiling water for 5 minutes and drain well.

Whip the egg whites until stiff and gently fold them into the flour batter.

Dip the vegetables into the batter. Turn to the other side so that they are completely covered. Drain off any excess batter. Heat the frying oil in the deep fryer to 180 °C, or until a cube of bread browns in 30 seconds. Finish frying the dipped vegetables in several batches for 1 to 2 min until they turn a golden color. Remove from the oil with a slotted spoon and drain on paper towels.

Add all the ingredients for the sauce to a saucepan and bring to the boil, stirring until the sauce thickens and becomes clear. Bring to the table with the fried vegetables.

The various vegetables are deep fried in a light batter until golden brown. Ideal in combination with sweet and sour dipping sauce.

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