This recipe was featured on last week???s Sunday Brunch and I thought I???d give it a try, not only to take away with us, but to share as an aperitif at home. I deep fried in a wok, rather than shallow fried, and served with a sweet chilli jam. The trick to a good flavour is to roast the carrots first, and, as usual, I found it easiest to add amounts to your taste. As long as the final mixture is sticky but not sloppy, they???ll turn out fine