How to Make Cambodian Deep-Fried Vegetables Asian Cooking Recipe Cuisine

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Cambodia Deep-Fried Vegetables



 This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

 Recipe Makes for 4-6 Servings:

 6 eggs

 1 long eggplant, peeled, halved lengthways and sliced into half-moons

 1 long sweet potato, peeled and sliced into rounds

 1 small butternut squash, peeled, seeded, halved lengthwise and cut into half moons

 salt and pepper

 vegetable oil, for deep-frying

 dipping sauce of choice -- peanut, ginger or nuoc cham

 Directions:

 Beat eggs in a wide bowl. Season with salt and pepper. Toss the vegetables in the egg and coat thoroughly.

 Heat enough oil for deep frying in a large wok. Cook the vegetables in small batched, making sure there is plenty egg coating them.

 When they turn golden, lift them out of the oil with a slotted spoon and rain on kitchen paper.
Keep them warm while the remaining vegetables are being friend. Service with dipping sauce. 

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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