Sichuan Pepper Batter Vegetables With Sriracha Mayonnaise- Our New Addiction

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Saturday evenings, finds us in our pyjamas-because that is the way we roll!! We love to have supper, with a Dansk serving table pulled up to our easy chairs and chow down on wings and other things! One of our addictions is breaded garlic mushrooms with horseradish dip- but then this came along!! This is our new addiction!!! This is one you just have to try! If you don’t want to give home made mayo a go, then just blend store bought with the sriracha to taste. You can use broccoli, zucchini  or cauliflower and probably will work with mushrooms too. Whatever is in season!! Broccoli is the best though!

WINE NOTE: We do not match wine as we have all kinds of food on the go on a Saturday, so we settle in with out favourite Fully Oaked Buttery Creamy Chardonnay, which seems to cool down some of the heat from the wings and spicier foods.   

 

Sriracha mayo

1 egg
1 lime- juiced
1 garlic clove- finely chopped
1 cup /250ml rapeseed oil
1-2 TBSP sriracha- just keep adding to until you get the flavour ou want

Broccoli- or other vegetables

1 cup self rising flour
1 cup sparkling water
1 tsp black peppercorns & 1 tsp Sichuan peppercorns lightly toasted and crushed
1 tsp sea salt
1 head broccoli washed and broken into florets

Deep frying oil such as sunflower

  1. Blitz the egg, lime and garlic in a processor, until light and frothy. Leave running and drizzle the oil in a light and steady stream until the mixture emulsifies. Stop the processor and season then fold in the sriracha to taste.
  2. Sift flour into a bowl, add the peppers and salt then whisk in the sparkling water.
  3.  Heat oil in deep fat fryer, then dip the broccoli in the batter then drop into the fryer, cooking for approx 2 mins until crispy and golden. Remove with a slotted spoon and place on kitchen paper towel until drained of oil.
  4. Serve in a bowl with the sriracha on the side to dip.