Ginger adds warmth and flavour to this melt-in-the-mouth batter. You can use whatever veggies you like.


  • 1 courgette chopped

  • 4 baby leeks chopped

  • 1 spinach leaf

  • 3 broccoli florets, cut in horizontal discs

  • 2 whole oyster mushrooms

  • 2 ssparagus spears

  • Ginger batter

  • 2 egg yolks and whites

  • Knob of ginger - mashed

  • ½ tbsp chopped red chilli

  • pinch of salt

  • pinch of Chinese five spice

  • Soya sauce

  • 2 tbsp rice flour

  • ½ tbsp bicarbonate of soda

  • 200ml ice-cold water

  • 500ml vegetable oil

  • Handful of fresh coriander

  • 1 sliced lime


  • 1.

    Blanch all the vegetables in boiling water. Whisk two egg yolks in a bowl.

  • 2.

    Add a teaspoon of mashed ginger, ½ teaspoon of chopped red chilli, a pinch of salt, a pinch of Chinese five spice, and a teaspoon of soya sauce, 2 tablespoons of rice flour, and ½ teaspoon of bicarbonate of soda. Slowly add 200ml of ice-cold water.

  • 3.

    Whisk two egg whites until fluffy. Fold the egg whites together with the spicy mixture. Heat some vegetable oil to 180c in a wok. Dip the vegetables in the batter, and drop them into the wok. Cook until the vegetables are golden brown. Put the vegetables on some kitchen paper to dry off. Garnish with coriander and lime.

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