Deep Fried Butternut Squash in

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Butternut squash		1/3-1/2
Onion		1
Aubergine		1/2
Green beans		10-12
Green chilli		1/2-1
Mooli		as required
Oil for frying		as required
Sauce:
Soy sauce		2-3 tbsp
Dashi broth		1-2 tbsp
Sugar		1-1.5 tbsp
Vinegar		1-2 tbsp

Method

Cook

30min

Cut the squash and aubergine into 1cm thick slices and cut the onion into 8 wedges. Finely chop the green chilli.

Put the oil in a deep pan and heat on medium high. Deep fry the squash.

Turn the heat up when the squash is cooked and keep frying until the squash browns. Add the aubergine, onions and whole green beans to deep fry.

Fry until all the vegetables are browned then drain on kitchen paper.

Mix all the sweet & sour sauce ingredients together in a pan until the sugar dissolves before pouring into a large bowl.

Add all the fried vegetables into the bowl.

Remove the vegetables onto a serving dish and pour over the sauce. Garnish with the chopped chilli and grated mooli.

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