Ingredients
- 150g (1 cup) plain flour
- 35g (1/4 cup) cornflour
- 1 egg yolk
- 250ml (1 cup) iced water
- 2 carrots, cut into very thin long strips
- 20g (1 cup) carrot top sprigs
- Peanut oil, to deep-fry
- Sea salt flakes, to sprinkle
- Soy sauce, to serve
Directions
- Step 1 Place combined flours in a bowl. Make a well in the centre. Add the yolk and water. Stir until just combined. Add the carrot and carrot tops stir until just combined.
- Step 2 Add enough oil to a large saucepan to reach a depth of 5cm. Heat to 170C over medium-high heat. Cook the carrots and tops, in batches, for 1-2 minutes each side or until golden and crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining mixture, reheating oil between batches. Sprinkle with salt and serve with soy sauce.
Recipe courtesy of www.taste.com.au
Serving size 2