serves 4 as part of a Korean meal
1 large zucchini, cut into 0.5 cm rounds
2 red chillies, finely diced
for the batter;
2/3 cup of flour
1/3 cup of water
salt and pepper to taste
for the dipping sauce;
3 tbs of Korean soy
1 tbs of rice vinegar
dash of sesame oil
a little grated ginger and garlic (optional)
Prepare the batter.
Dip zucchini rounds into the batter.
Fry in a hot pan with cooking oil on medium heat.
Place some diced chillies in the middle of the zucchini rounds. Turn over to cook the other side.
Serve immediately with the dipping sauce.