|6 lotus roots slices, blanched|
6 lady fingers (orca), make 2 small slits on both ends
1/3 pack enoki, cleaned
¼ pack bunapi (white beech mushroom), cleaned.
¼ pack brown buna-shimeji, cleaned.
12 French beans or Kenya beans, trimmed
6 pumpkin slices
|100g silver striped herring |
Some corn flour for coating 1 litre rice bran oil
1 egg (or some flax seed oil as replacer)
2/3 cup water
½ cup rice flour
- Prepare batter: add egg / egg replacer and water into a small bowl. Whisk to combine. Add rice flour and whisk till there are no lumps. Place in fridge till ready to use.
- Soak vegetables in cold water for at least 1 minute, and pat dry with a paper towel. Make sure there is no excess water before coating with corn flour.
- Dip in batter, deep fry in oil at 170°C. Hard ingredients like lotus roots, pumpkin take about 3 mins, while mushroom, green beans and Ocra takes about 2 mins. Clear crumbs in the oil once in a while.
- Once done, drain excess oil and let them rest on a wire rack (or plate lined with paper towel). Serve hot.