Salt and Pepper Veat

Serves 4
    1 packet Veat Chicken Flavor Bites 1 cup (125 g) cornflour Salt to taste 1 tablespoon ground white pepper 3 mmall fresh red chillies, seeded, chopped 2 egg whites, lightly beaten in oil, for deep-frying Lime wedges, for serving

Combine the cornflour, salt, pepper and chilli in a bowl. Dip the Veat Bites into the beaten egg mixture. Shake off any excess cornflour. Fill a deep, heavy-based saucepan one third full of oil and heat to 180°C (350°F). Deep fry the coated Veat Bites in batches for 1-2 minutes, or lightly golden all over. Drain on crumpled paper towels. Serve hot with steamed rice and lime wedges.

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