Deep Fried Vegetables with Cashews

Crispy battered vegetables deep-fried until golden, topped with a zesty plum and lime sauce and crushed cashew nuts.

Vegetarian Asian Vegetables Deep-Fried Cashews

Estimated Nutrition

Calories

696.2

kcal / serving

1392.4 kcal total

Carbs

62.3g

per serving

124.6 g total

Fat

44.3g

per serving

88.5 g total

Protein

12.4g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Self-Rising Flour

CondimentsSauces

Fish Sauce

100

Plum Sauce

Fruits

piece

Lime

juice only

Liquids

dash

White Wine

170

Water

NutsSeeds

pinch

Salt

pinch

White Pepper

handful

Cashew Nut

crushed

clove

Garlic

chopped fine

OilsFats

500

Vegetable Oil

for deep-frying

dash

Sesame Oil

Vegetables

piece

Carrot

small

0.25

piece

Eggplant

0.25

piece

Green Pepper

0.25

piece

Red Pepper

0.25

piece

Orange Pepper

0.25

piece

Sweet Potato

floret

Broccoli

floret

Cauliflower

0.5

piece

Onion

sliced

piece

Spring Onion

piece

Red Chilli

chopped fine

Method

Wash and dry the vegetables thoroughly.

Combine the dry vegetables with the batter.

Whisk flour, salt, fish sauce, white pepper, white wine, and 170ml water into a smooth batter.

Heat the oil in a wok or frying pan until hot.

Cut the vegetables into thin strips.

Deep-fry the vegetables for 3 to 4 minutes until golden brown.

Transfer the vegetables onto a platter.

Whisk the chili, garlic, plum sauce, lime juice, and sesame oil to make the sauce.

Pour the sauce over the vegetables, garnish with cashew nuts, and serve.