Farm Fresh Vegetables in HT Traders Thai Peanut Sauce
Recipe by Chef Skip Laskody,
1 cup all pupose flour
1 tablespoon baking powder
1/4 teaspoon salt
5 teaspoons vegetable oil
2/3 cup cold water
4 cups asparagus tips, broccoli or cauliflowerets, carrot sticks, peapods, zucchini slices, or mushrooms
HT Traders Thai Peanut Sauce
Combine flour, baking powder, and salt in a bowl. Stir in oil and mix until a loose ball is formed. Add water gradually, mixing until a stiff batter is formed. Makes about 1-1/3 cups batter. Blanch asparagus, broccoli, cauliflower, and carrots (zucchini and mushrooms do not have to be blanched) by dipping them into boiling water for 1 minute; drain and cool under cold running water. Dry on paper towels. Dip vegetables into batter, allowing excess to drop off. Cook in a deep fryer 3 or 4 at a time until they float in oil and desired browness is reached (about two minutes). Remove from oil and drain on absorbent paper. Repeat until all vegetables are cooked.
Heat the Thai peanut sauce in a saucepan, pour into 4 serving bowls for dipping.