Crispy Chilli Vegetable Recipe

Crispy chilli vegetable aka crispy fried vegetable is served at one of the popular Indian Chinese restaurants in Chennai. The light crispy batter on the vegetables and hot chilli sauce coating makes this dish a flavorful tongue tickling appetizer or a dry side dish.

Crispy chilli vegetables chinese style 

Ingredients

Mixed vegetables - 1 cup( preferably all veggies to be diced or cut into squares)*

Cornflour - 1/4 cup

Rice flour - 1/4 cup

Maida / all purpose flour - 2 tbsp

Baking soda- little

Salt- 1/4 tsp

White pepper- 1 tsp

Water few tbsp

Oil to deep fry

Spring onion green parts chopped- few tbsp

Oil - 2 tbsp

Spicy Chilli paste to grind

Whole dry red chilli- 5 nos

Garlic - 3 cloves

Vinegar - 1/4 tsp

Salt - few pinch

Ajinomoto - few pinch( optional)

To garnish
Chopped spring onion whites - 2 tbsp
Chopped spring onion greens - 2 tbsp
Minced garlic - 1 tbsp
Oil - 2 tbsp 

Crispy fried vegetables

Method

First prepare the spicy chilli paste -

soak the red chilli and garlic in few tbsp hot water until they become soft. Grind the soaked red chilli and garlic along with vinegar, salt and ajinomoto to fine paste.

Heat oil in a deep pan to deep fry. Meanwhile in a bowl add mixed vegetables, corn flour, rice flour, maida, salt, white pepper and few pinch of baking soda. Mix well the veggies, adding few tbsp water at a time until light batter is coated on veggies. Sprinkle and add batter coated veggies to hot oil so each veggie cooks separate, deep fry the veggies until golden brown and crispy. Drain fried vegetables from oil and place on oil absorbent papper towel.

In a wok / pan heat 2 tbsp oil, on low heat add the ground spicy chilli paste to the pan and stir fry for 2 mins. Once the chilli paste is cooked add chopped spring onion whites, greens and garlic to the pan, saute for a minute. Now add deep fried vegetables to the pan and toss quickly the veggies with chilli paste.

Remove crispy fried vegetables to a plate and serve immediately as appetizer or dry sidedish.

Deep Fried Vegetables Chinese Restaurant Style

Hakka Noodles

Hakka Noodles Recipe

Ingredients

Boiled plain noodles- 2 cups

Red chilli oil- 2 tsp

Cabbage shredded- 1/2 cup

Capsicum cut into strips- 1 no

Carrot cut into strips- 2 nos

Spring onion whites chopped- 4 bulbs

Spring onion green chopped- 1/2 cup

Ajinomoto( MSG)- 1/2 tsp

Oil- 2 tbsp

Salt and White Pepper to taste

Chinese Noodles

Method

Toss the boiled noodles with red chilli oil and pinch of salt, set aside.

In a large pan heat oil, add the vegetables, spring onion whites and quickly stir fry for few seconds. Add the boiled noodles and toss again for a second. Season the noodles with ajinomoto, salt and white pepper. Finally add spring onion green to noodles, mix well and transfer Hakka noodles onto plate. Serve hot.

Hakka Noodles

Tips

Do not cook the vegetables too long, short cooking will keep vegetables crunchier.

Always boil the noodles until 3/4th cooked( al-dent). Drain the noodles completly in a colander and toss with 1 tsp oil. Otherwise the noodles will turn too soft and sticky.