for 4 person

Dip

½ dl	water
3 tbsp	sugar
½	lime, the whole juice
2 tsp	fish sauce
1	red chilli, cut diagonally into rings, deseeded
1	garlic clove, squeezed
1	carrot, finely grated

Vegetables

125 g	mini Thai aubergines, cut in half lengthwise or into quarters
100 g	oyster mushrooms, cut lengthwise into thin slices
160 g	diced ham, cut lengthwise into sixths
2 tsp	white flour

Batter

1	fresh egg yolk
2 ½ dl	water, ice-cold
125 g	white flour
½ tsp	salt
	oil, for deep-frying

How it's done

Dip

Bring the water and sugar to the boil and reduce the heat. Reduce, uncovered, to a syrup-like consistency then leave to cool. Stir in the lime juice and fish sauce. Mix in the chilli, garlic and carrot.

Vegetables

Shortly before frying, dust the vegetable strips with a little flour.

Batter

Whisk the egg yolk and water in a bowl. Combine the flour and salt, add to the egg mixture and whisk well. Use the batter immediately. Preheat the oven to 60°C. Warm the platter.

Shallow fry: Fill the frying pan to a depth of approx. 3 cm with oil and heat to 180°C. Using a wooden skewer, dip the vegetables in the batter one at a time and drain off any excess. Fry the vegetables for approx. 1 1/2 mins. on each side until light brown and drain on paper towels. Keep the vegetables warm in the oven, leaving the oven door slightly ajar.

Serve the sweet chilli dip alongside.

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