Ingredients

• 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 aubergine
• 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

Directions

• 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.