½ cup plain (all-purpose) flour
½ cup potato starch or cornflour (cornstarch)
½ tsp baking powder
1 tsp sea salt
1 egg
¼ cup finely chopped kimchi
1 tbsp juice from the kimchi
2 cups finely julienned mixed vegetables (e.g. carrots, zucchini, capsicum)
5 spring onions (scallions), thinned out lengthways and cut into roughly 4cm batons
vegetable oil, for shallow frying
¾ cup (180ml/6 fl oz) of cold water
Dipping sauce:
¼ cup soy sauce
1 tbsp white vinegar
1 tsp sesame oil
½ tsp sugar
Yummy
I just made these, super yummy! I made a tweak because I am terrible at following recipes to a tea and used cold Soda water because I think it makes it even lighter. I served with Korean mayo and extra kimchi on the side
Will certainly make again and really like the idea of experimenting with all sorts of veges
I used beans, carrot, capsicum and courgette
Delicious
This recipe is delicious and versatile. I usually follow a recipe to a T but second time around, I made a tweak, I used cabbage and yellow onions instead of scallions because that’s I I had on hand. Turned out soooo good! Marion, you made my taste buds and belly happy!
Delicious!
These were sooo good! Learning curve in a new kitchen and not having the oil as hot as I thought, but once I got going, came out as expected! Didn’t have sugar, but made the dipping sauce without and it came out delicious. Enough for this part time vegetarian and her meat eating hubby!