Pakbet Fritters with Bagoong Dip

Put prepared vegetables in a large bowl, add cake flour and salt, and coat vegetables well.

For Tempura batter, mix flour, cornstarch, and ice-cold broth or water in a different bowl. Do not over mix. Pour batter on the vegetable mix.

Put oil in a pan to 1-2cm deep, heat at medium-high. Drop a couple of spoonfuls of battered vegetables into oil and fry for 5-6 minutes turning once or twice. Place fried fritters on cooling racks.

Get a bowl and mix all ingredients for the dip together.

Serve kakiage with a side of the mixed bagoong and chicharon dip.