Sticky Sesame Vegetables
Sticky Sesame Vegetables

Sticky Sesame Vegetables

Crunchy, savoury, sweet, and generously spiced, these sticky sesame vegetables are made up of carrots, cabbage, green beans and onions, pressed into patties and cloaked with a simple batter. Everything is finished with a sauce made up of Acacia honey, dark soy sauce, tomato ketchup and chilli. Delicious on its own or as a side dish.
Photography: JOE HOWARD

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Total Time
10 Minutes
100g of carrot, cut into thin strips
200g of cabbage, cut into thin strips
100g of green beans
100g of onions, thinly sliced
Oil for frying
For The Batter
5 tbsp of cornflour/corn starch
5 tablespoons of refined flour
Salt to taste
For The Sauce
4-5 chopped cloves of garlic
5-6 whole dry red chillies
50g of spring onions, chopped
2 green chillies, finely chopped
2 tbsp of ketchup
1 tbsp of dark soy sauce
1 tbso of Acacia honey ( or agave nectar for vegans)
Salt to taste
Toasted sesame seeds, for garnish
Step 1

Mix cornflour, refined flour, salt in a bowl with enough water to make a thick batter. Add the vegetables and mix so that all the vegetables are well coated. Make palm sized flattened cakes of the battered vegetables.

Step 2

Heat enough oil in a wok and deep fry the vegetable cakes for 1-2 minutes – just until they start changing colour, Drain on absorbent paper and set aside.

Step 3

Once the cakes are fried, cut them into bite size pieces and deep fry again until they are golden brown and crispy.

Step 4

For the sauce, heat two tablespoons of oil in a pan until its smoking hot, add the dry red chilly to get the smoking flavour in the pan/wok. Add the garlic, green chillies and sauté until brown.

Step 5

Add the ketchup, dark soy sauce, honey, spring onion and salt, sauté for half a minute. Add all the fried vegetables and mix well until the vegetables are coated with the sauce, sprinkle with toasted sesame seeds and serve hot.

Recipe courtesy of Chef and Owner of Fatt Pundit Huzefa Sajawal

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