Well-made fried bread is a dangerous treat indeed with its moreish carby crunch and dastardly calorie content. But everything in moderation, so this little treat makes a great starter or side dish for a Chinese-inspired dinner. Serve with some dipping pots of light soy and sweet chilli/chili sauces.
- Yield: 2 Servings
- 1 tablespoon soy sauce
- 1.5 cm/½-inch piece of fresh ginger, finely minced (or use 1 teaspoon ginger paste)
- 1 heaped tablespoon cornflour/cornstarch
- 6 tablespoons aquafaba, or use vegan ‘egg’ substitute such as Orgran
- 1 spring onion/scallion, thinly sliced
- 5-cm/2-inch piece of courgette/zucchini, finely chopped
- 2 mushrooms, finely chopped
- 2 vegan ‘prawns/shrimp’, finely chopped (optional)
- 3 slices of white bread, crusts removed
- 2 teaspoons sesame seeds
- approx 1¼ cups (300 ml) vegetable oil, for deep-frying sweet chilli/chili sauce, to serve
- Put the soy sauce in a bowl, then add the ginger and cornflour/cornstarch and mix to a paste. Whisk the aquafaba or egg substitute until fluffy and add to the soy mixture.
- Add the chopped vegetables and vegan ‘prawn/shrimp’ (if using) to the soy mixture, and mix well to make a thick porridge-like paste. Lay the bread on a board, and then cover the top of each with about one third the mixture, ensuring the bread is well covered with the vegetables and paste. Using the palm of your hand, firmly press the mixture into the bread. Sprinkle a generous layer of sesame seeds over the top, gently pressing onto the vegetable mixture.
- Heat approximately 5 cm/2 inches of oil in a deep frying pan/skillet or wok until approximately 190˚C/375˚F. Check the temperature by adding a crumb of bread. It should float to the top and sizzle immediately. Carefully lift the covered bread and gently place in the hot oil. Using a spatula, make sure the oil covers the bread so it cooks on both sides. Once the vegetable mixture has started to set, you can carefully turn the bread over if needed. Fry until the bread and sesame top turns golden brown, for approximately 5–6 minutes.
- Remove from the pan with some tongs, and place on paper towels to drain off the excess oil. Cut into quarters and serve with sweet chilli/chili sauce. If you are making a larger batch, place the cooked pieces in a low oven to keep warm and crispy until ready to serve.