Battered Vegetables

1 1/4 cups Loprofin Flour

1 egg equivalent

1 1/4 cups water

125g broccoli, cut into small florets

1 small onion, finely sliced

1 small red capsicum, cut into thin strips

1 small green capsicum, cut into thin strips

1 medium carrot, cut into thin strips

50g green beans, halved and cut into thin strips

Oil for deep frying.

Dipping Sauce

1/3 cup soy sauce

2 tblspns Thai sweet chilli sauce

1 clove garlic, optional

1 tblspn honey

Sift flour into large mixing bowl, add egg equivalent and water, whisk until combined. Cover and refrigerate 1 hour. Add vegetables to batter and stir to combine. Heat oil in a medium pan. Using tongs gather a small bunch of batter-coated vegetables and lower into oil. Hold submerged in oil a few seconds until batter begins to set and vegetables hold together. Release from tongs and cook until crisp. Drain on paper towels. Repeat until all vegetables are cooked. Serve immediately with dipping sauce.

To make Dipping Sauce

Place all ingredients in a small bowl and gently whisk together with a fork until combined.