How to Make Cambodian Deep-Fried Vegetables Asian Cooking Recipe Cuisine
Recipe Makes for 4-6 Servings:
6 eggs
1 long eggplant, peeled, halved lengthways and sliced into half-moons
1 long sweet potato, peeled and sliced into rounds
1 small butternut squash, peeled, seeded, halved lengthwise and cut into half moons
salt and pepper
vegetable oil, for deep-frying
dipping sauce of choice -- peanut, ginger or nuoc cham
Directions:
Beat eggs in a wide bowl. Season with salt and pepper. Toss the vegetables in the egg and coat thoroughly.
Heat enough oil for deep frying in a large wok. Cook the vegetables in small batched, making sure there is plenty egg coating them.
When they turn golden, lift them out of the oil with a slotted spoon and rain on kitchen paper.
Keep them warm while the remaining vegetables are being friend. Service with dipping sauce.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
6 eggs
1 long eggplant, peeled, halved lengthways and sliced into half-moons
1 long sweet potato, peeled and sliced into rounds
1 small butternut squash, peeled, seeded, halved lengthwise and cut into half moons
salt and pepper
vegetable oil, for deep-frying
dipping sauce of choice -- peanut, ginger or nuoc cham
Directions:
Beat eggs in a wide bowl. Season with salt and pepper. Toss the vegetables in the egg and coat thoroughly.
Heat enough oil for deep frying in a large wok. Cook the vegetables in small batched, making sure there is plenty egg coating them.
When they turn golden, lift them out of the oil with a slotted spoon and rain on kitchen paper.
Keep them warm while the remaining vegetables are being friend. Service with dipping sauce.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..