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Vegetable twigim

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Serves: 4

Ingredients

1 Essential Aubergine, trimmed, quartered lengthways, and cut into 5mm thick slices
100g Tenderstem Broccoli, trimmed, halved and thick spears split lengthways
80g Baby Sugar Snaps, halved lengthways
1 small red onion, peeled and finely sliced
400ml sparkling mineral water, chilled
250g self-raising flour
Vegetable or sunflower oil, for deep frying
75ml Cooks’ Ingredients Dashi
1 tbsp sweet soy sauce

Method

1. Toss together the aubergine, Tenderstem, sugar snaps and red onion. Whisk the sparkling water into the flour, along with a generous pinch of salt, until a smooth batter forms.

2. Heat a large pan, no more than half full of oil to 170ºC, or until a little batter drizzled in turns golden within 20-30 seconds. Meanwhile, mix together the dashi and sweet soy sauce to create a dipping sauce and set aside.

3. When the oil is hot, tip the vegetables into the batter and mix. Using heatproof tongs, pick up a small clump of batter-coated veg, letting any excess batter drip off, then carefully lower the vegetables into the hot oil.

4. Fry the small twigim clumps in batches for about 6 minutes before removing with tongs to some kitchen paper. Repeat with the remaining vegetables, then serve immediately with the dipping sauce.