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How to make Chinese Takeaway Vegetable Balls

Welcome to Mak's Cookbook! This weeks video is showing you how to make the takeaway classic - deliciously crispy, vegan, Fried Vegetable Balls! You can serve these with sweet and sour sauce, kon-siu sauce, or salt and pepper powder. How to make sweet and sour sauce:    • How to make Sweet and Sour Sauce   Kon-Siu sauce:    • How to make Kon Siu sauce   Salt and pepper powder:    • How to make Chinese Salt and Pepper Seasoning   Ingredients: 1 carrot (~200g) 1 courgette (~200g) 1 aubergine (~290g) 350g self raising flour ¾ tsp salt 520ml water 1 tbsp oil Instructions: 1) To make the batter, mix the self raising flour, salt, water together, then add the oil. 2) Slice the aubergine into roughly 26 pieces, carrots into 13 pieces, and courgette into 15 pieces 3) Prior to frying, coat the vegetable pieces into self raising flour 4) Coat the vegetables in batter - we recommend frying the aubergine first as it can quickly oxidise and turn brown! 5) Once oil is heated to about 140°C and deep fry for about 1 ½ mins 6) For the second fry, heat oil to 180°C and fry for about 1 ½ minutes 7) Next, you can begin making the carrot and courgette balls, repeating the previous steps 8) For the third fry with all vegetables, at 180°C deep fry for another 1 ½ minutes OR air fry at 180°C for about 8 minutes (shaking half way) NOTE: If you are unable to finish all, you can freeze them for about 2 months after the second fry! Just defrost beforehand about 24 hours prior in fridge and give them a third fry #makscookbook #chinesecooking #cantonesecooking #vegetableballs #chinesetakeaway #vegetableballsrecipe