- 80g/2¾ of self-rising flour
- salt
- 1 tbsp fish sauce
- pinch white pepper
- dash white wine
- 6floz/170ml water
- fresh clean oil for deep-frying
- 1 small carrot
- ¼ eggplant
- ¼ green pepper
- ¼ red pepper
- ¼ orange pepper
- ¼ sweet potato
- 4 florets broccoli
- 4 florets cauliflower
- ½ onion sliced
- 1 spring onion
- 1 handful of cashew nuts, crushed
- 1 red chilli, chopped fine
- 1 clove garlic, choped fine
- 100ml/3½ of plum sauce
- 1 lime, juice only
- dash sesame oil
- Mix flour, salt, fish sauce, white pepper, white wine, and water to make a nice smooth batter.
- Cut all the vegetables into thin strips.
- Wash all vegetables and dry to avoid splattering.
- Mix well with the batter.
- Put the oil in a wok or frying pan and allow it to be hot.
- Deep-fry the mixed vegetables for between 3-4 minutes or until golden brown.
- Remove onto a platter.
- To make sauce, mix all ingredients in third group except cashew nuts.
- Pour sauce on top of vegetables, sprinkle with crushed cashew nuts on top, and serve.