Sweet 'n' Sour Carrots

Sweet 'n' Sour Carrots

Extracted from Big Zuu's Big Eats by Big Zuu (Ebury Press, £22) Photography by Ellis Parrinder

Be the first to rate
  • Serves4
  • Preparation Time15 mins
  • Cooking Time25 mins


  • 700g carrots, peeled, halved lengthways and sliced on the diagonal
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • 3 garlic cloves, sliced
  • 2 red chillies, sliced
  • 4 spring onions, sliced
  • 75ml soy sauce
  • 75ml maple syrup
  • 3 tbsp malt vinegar
  • handful of coriander leaves, roughly chopped, to serve


  • 25ml vegetable oil
  • 1 tsp chilli flakes
  • 60g panko breadcrumbs
  • ½ tsp garlic powder


To make the toasted chilli panko, heat the oil in a frying pan over a medium heat. Add the chilli flakes and leave to infuse for 30 seconds before adding the panko and garlic powder. Stir the oil into the panko and keep moving around the pan gently, allowing the panko to toast to a lovely, even gold colour – 6–8 minutes.

Drain on some kitchen paper and set aside. This will keep for up to 1 week in an airtight container at room temperature.

To cook the carrots, cover with cold water in a saucepan, season with the salt and bring up to a simmer. Simmer for 5–8 minutes until just slightly tender, drain, cool slightly, then pat dry.

In a wok or large frying pan over a high heat, add the oil and then fry the carrots for about 2 minutes, allowing them to sit and caramelise on one side before turning and cooking the other side for a further 2 minutes. Add the garlic, chillies and spring onions and stir-fry for 1 minute before adding the soy, maple syrup and malt vinegar. Mix well and bring to a boil, allowing the liquid to reduce and become thick and glossy.

Serve topped with the toasted chilli panko and the coriander.

Zuu hacks: Crispy panko is the way to go for extra crunch on salads, soups and pasta. Use different spices and flavourings to change it up.

We use cookies to measure the use of the website and to continuously optimise the website experience for you. By using our website you agree to the use of cookies. Further information