Fried vegetables with sweet chilli dipping sauce

Great for parties, buffets, or as a starter, these fried vegetables are also brilliant for turning leftover vegetables into a delicious new dish!

Serves: 4

What you need:

• 3 large eggs
• 1 aubergine, halved lengthways and cut into long, thin slices
• ½ small butternut squash, peeled, de-seeded and cut into long lengths
• 2 courgettes (preferably both green and yellow varieties), trimmed and cut
• into long thin slices
• 100ml vegetable oil
• 100ml Blue Dragon Thai Sweet Chilli Squeezy Sauce
• Salt
• Black pepper

What you do:

1. Beat the eggs in a large bowl. Add the aubergine, butternut squash and courgette slices. Toss the vegetables until coated all over in the egg, then season with salt and pepper.
2. Heat the oil in a wok. When it is hot, add the vegetables one strip at a time, making sure that each strip has plenty of egg clinging to it. Do not cook more than eight strips at a time or the oil will cool down too much.
3. As each strip turns golden and is cooked, lift it out and drain on kitchen paper. Keep hot while cooking the remaining vegetables.
4. Transfer to a warmed dish and serve with Blue Dragon Thai Sweet Chilli Squeezy Sauce.

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