1tbspacacia honeyalternatively substitute agave nectar to make the dish vegan
Toasted sesame seedsto garnish
Mix the cornflour, refined flour and salt in a bowl with enough water to make a thick batter. Add the vegetables and mix so that all the vegetables are well coated. Make palm sized flattened cakes of the battered vegetables.
Heat enough oil in a wok and deep fry the vegetable cakes in batches for 1 – 2 minutes, just until they begin to change colour. Drain on absorbent paper and set aside.
Once the cakes are fried, cut them into bite size pieces and deep fry again until they are golden brown and crispy.
For the sauce, heat two tablespoons of oil in a pan or wok until smoking hot. Add the dried red chillies to get the smoking flavour in the pan/wok, then add garlic, green chilli and sauté until brown in colour.
Add the ketchup, soy sauce, honey, spring onions and salt, then sauté́ for 30 seconds or so. Add all the fried vegetables and mix well until the vegetables are coated with the sauce.