INGREDIENTS:

• cup (125ml) cornflour
• cup (125ml) rice flour
• tsp (2.5ml) bicarbonate of soda
• Pinch of salt
• cup (125ml) sparkling water, chilled
• 50g carrots, thinly shaven with a vegetable peeler
• 50g mange tout
• 50g baby corn, halved
• 1 onion, sliced thinly into rings
• 50g tat soi
• 50g courgettes, thinly sliced
• Oil for deep-frying
• 2 limes for serving

METHOD:

Place cornflour, rice flour, bicarbonate of soda and salt into a bowl and mix to combine.

Add sparkling water and mix until a thin batter is achieved. You may need to add a little more water.

Coat vegetables in batter and deep-fry in hot oil for about 30 seconds, or until batter is crisp, but not golden brown.

Remove vegetables from oil using a slotted spoon and drain on kitchen paper.

Season with Maldon sea salt and serve immediately with wedges of fresh lime.

SERVES: 4