Ingredients
- 1 cup neutral oil (for frying)
- 100 grams butternut pumpkin (thinly sliced)
- 50 grams carrots (thinly sliced)
- 50 grams red onion (thinly sliced)
- 50 grams green capsicum (thinly sliced)
- 50 grams sweet potato (thinly sliced)
- 25 grams baby spinach (washed)
- 1 pc. egg, large
- 120 mL water
- 125 grams Obento tempura batter mix
- ¼ tsp. salt
- ¼ tsp. garlic powder
- ¼ tsp. black pepper, freshly ground
- 3 tbsp. rice wine vinegar
- 1 tsp. fish sauce
- 5 grams, red onion (chopped)
- ½ pc. hot chili (sliced)
- ½ tsp. caster sugar
- ½ tsp. black pepper, freshly ground
Method
- Wash and prepare all the vegetables. Thinly slice the butternut pumpkin, carrots, red onion, green capsicum and sweet potato. Transfer to a mixing bowl. Add the baby spinach. Mix well.
- In another bowl, combine the egg, water, Obento tempura batter mix, ¼ tsp. salt, ¼ tsp. garlic powder and ¼ tsp. black pepper. Whisk well until the batter becomes smooth.
- Add the batter to the vegetables. Mix gently until evenly coated.
- In a large pan, heat the oil over medium high heat. Using a ladle, scoop 1/3 cup of the vegetable mixture. Gently slide the mixture into the hot oil. Fry each side for 3 to 4 minutes or until golden brown and crispy.
- Transfer the veggie okoy on a plate lined with paper towel to drain excess oil.
- To make the dipping sauce - In a small bowl, combine the rice wine vinegar, fish sauce, red onion, hot chili, caster sugar and black pepper. Mix well.
- Serve the veggie okoy with dipping sauce. Enjoy!
Product used in recipe
- OBENTO - OBENTO TEMPURA BATTER MIX
