A recipe from the Good Food collection.
8 thin asparagus spears
20 snowpeas
plain flour, for dusting
vegetable oil, for deep-frying
125ml (½ cup) light soy sauce
1 tbsp finely shredded fresh ginger
1 egg yolk
250ml (1 cup) chilled sparkling mineral water
150g (1 cup) plain flour
In a small serving bowl, mix together the soy ginger dipping sauce ingredients. Set aside.
Trim the asparagus spears and halve them. Top the snow peas and remove the strings.
Line a plate with paper towels. Place some flour in a bowl for dusting the vegetables. Toss the asparagus and snow peas in the flour and dust off any excess.
In a deep-fryer or wok, heat 5cm oil over medium–high heat.
While the oil is heating, and working quickly, make the batter. Lightly beat the egg yolk in a bowl with a pair of chopsticks. Pour in the mineral water and quickly stir to combine. Now add the flour and stir until just combined to form a slightly lumpy batter – don't worry about a few undissolved flour lumps.
Drop a little batter into the hot oil. If the batter rises, surrounded by tiny bubbles, the oil is ready.
Working in batches, dip each vegetable piece into the batter, gently shaking off the excess. Slide the vegetables into the hot oil and fry for 2 to 3 minutes, or until lightly golden. Drain on paper towels while repeating with the remaining vegetables.
Serve immediately, with the dipping sauce.
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