1 large red pepper, cored, deseeded and cut into chunks
150 g (5 oz) baby corn
150 g (5 oz) broccoli florets
100 g (3 1/2 oz) asparagus spears, trimmed
6 large spring onions, cut into 5 cm (2 inch) lengths
chilli dipping sauce, to serve
25 g (1 oz) plain flour
50 g (2 oz) cornflour
2 eggs, beaten
75 ml (3 fl oz) beer
Sift the flour and cornflour into a bowl and season with a little salt. Make a well in the centre, add the eggs and whisk a little, then gradually add the beer, pouring it in slowly and whisking continuously to make a smooth batter.
Half fill a deep saucepan with vegetable oil and heat to 190°C (375°F), or until a cube of bread browns in 30 seconds. Working quickly, dip the vegetable pieces, one by one, into the batter. Deep-fry in batches in the hot oil for 1–2 minutes until lightly golden. Remove with a slotted spoon, drain on kitchen paper and keep warm. Serve with chilli dipping sauce.