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Battered Vegetables
Veg HT MC Korean
40mins
Korean Name: Chon
Serves 4 Hot Vegetarian
Vegetables Main Course Korea Asia Asian
Ingredients
1 large Potato, peeled, halved and sliced into 3mm/1/8- inch thick slices
1 large Aubergine (eggplant) cut into 6mm/1/4- inch thick batons
2 small Courgettes (zucchini), cut into 6mm/1/4- inch thick batons
2 Carrots, cut into 6mm/1/4- inch thick sticks
1 large Green Capsicum (Sweet pepper), sliced into 3mm/1/8- inch thick slices
For the batter
100g/4oz Plain White Flour
240ml/8fl.oz. Water
2 Eggs, beaten
Salt
Other ingredients
Extra flour for dredging
Vegetable oil for shallow frying
Instructions
1. Preheat the oven to low and prepare the vegetables as mentioned in the
ingredients list.
2. In a large mixing bowl, beat together the flour, water and beaten eggs until
smooth.
3. Heat 2.5cm/1-inch of oil in a large frying pan and place some flour on a
plate.
4. Roll the vegetables in the flour, dip in the batter to coat evenly then drop
into the hot oil and fry over medium heat until batter is a deep golden brown on
the outside. Cook each vegetable in batches starting with the potatoes. As each
batch is done, drain on kitchen paper and place in the oven to keep warm.
You will probably have to add more oil as you go but make sure it is hot before
adding the next batch of vegetables. Do not overcrowd the pan.
Serve hot sprinkled with Chilli Soy Sauce (yangnyomjang)
if desired.
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