Ingredients
- 100g chicken meat parts, remove skin and bones
- 10g carrot, diced
- 15g onion, diced
- 15g eggplant, remove seeds and dice
- 10g leek, diced
- 10g enoki mushroom, cut into 1cm long sections
- 10g red chilli, diced
- 30g lotus root, sliced thinly
- 500ml canola oil, for deep frying
- 10g curry leaf, fried, for garnishing
- 1 tbsp sesame oil
- 1 tbsp light soya sauce
- 1 tsp corn starch
- 1 egg yolk
- 50g local tempura flour
- 40ml ice water
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