Ramadan has bought out the chef in me and I’ve been experimenting with a bunch of different recipes. I’ve also been trying to recreate some restaurant faves because I miss going out to eat.

I was craving ‘salt & pepper vegetables’ from one of my go-to’s; Blue Ginger, so I decided to make it. I’ve tested this recipe a couple of times and I think I’ve got it as close as possible to the original. It’s a great side dish but be warned it’s super moreish and before you know it the whole plate has been devoured…I may or may not be speaking from experience.You can pretty much use any vegetable, but I like to use the ones I’ve listed since they hold maximum crispiness.

Anyway, the recipe is so simple and broken into 2 parts. First is the vegetable tempura and the second is adding extra flavour, check out the details below. You know the drill, comment below what you think if you try it.

Happy Eating!

Ingredients:

• Corn flour (enough to coat all vegetables)
• 1 egg white (add another as needed)
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Garlic powder
• ½ tsp paprika
• Vegetables – carrots, broccoli, cauliflower, baby corn, green beans

Instructions:

• Cut vegetables into bite-sized pieces
• Steam vegetables for 6-8 minutes to soften a little and take out some moisture
• In a bowl add vegetables with salt, pepper, garlic powder and paprika and mix
• Then add in egg whites and mix
• Then add in enough cornflower to coat vegetables so they’re almost fully white and mostly dry
• Deep fry in hot oil until cooked through and crispy

You could eat the vegetables just like that with some dipping sauce on the side, but I love to add some more flavour that takes this whole dish to another level, see below.

Ingredients:

• 6-8 garlic cloves (more or less depending on how much you like)
• 3-4 green chillies (more or less depending on how much you like)
• 4-5 spring onions
• ½ tsp salt
• ½ tsp pepper
• 1-2 tsp chilli flakes (more or less depending on how much you like)

Instructions:

• Cut chilli, garlic and spring onions (save some of the green parts of the spring onion for garnish)
• To a pan add 2 tbsp of oil
• Add the chopped chilli, garlic and spring onion
• Add salt, pepper and chilli flakes
• Cook until mixture is soft and a little crispy
• Add in fried vegetables and mix through
• Serve in a dish and garnish with spring onion

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