Summary

Ingredients

For the dough:

• 140 g wheat flour
• 30 g corn starch
• 10 g rice flour
• 10 g bakin powder
• 6 grams sugar
• 6 grams salt
• 280 ml water, cold

Moreover:

• Vegetables (carrots, mushrooms, potatoes, cauliflower, broccoli, onion rings), mixed
• oil for deep-frying

For the sauce:

• 3 tablespoon sunflower oil or other neutral oil
• 2 tomato (s)
• 3 teaspoon curry paste, red
• 18 tablespoon coconut milk
• 4 tablespoon peanuts, roasted, chopped
• 6 teaspoons sugar
• 3 teaspoons lime juice
• 0.5 tablespoon ½ soy sauce

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Instructions

1. Mix the ingredients for dough well and then add the water and stir well. The dough should be quite sticky and stick well to the vegetables, there doesn`t have to be a thick layer on the vegetables. Possibly add a little less water at the beginning and add more if necessary. Depending on the taste and dip, you can add a little more salt. The flour must be a very fine flour!
2. Fry the battered vegetables in hot oil until they are lightly browned. Some vegetables, such as potatoes, should be pre-cooked, but not allowed to become too soft.
3. For the sauce, heat the oil in the pan or wok. Add the finely chopped tomatoes and mash well with a wooden spoon. Fry for approx. 2 minutes.
4. Then add the red curry paste and fry until you can smell the paste. Then add the coconut milk and the crushed roasted peanuts. Let simmer for about 2 - 3 minutes. If the sauce gets too thick, add more coconut milk. Then add the sugar, lime juice and soy sauce.