Fried Cauliflower
- 30min prep
- 30min cook
- 4 Servings
Components
Sweet & Spicy Sauce
Ingredients
150g (1 cup) plain flour
35g (¼ cup) cornflour
1 teaspoon baking powder
310ml (1 ¼ cups) chilled soda water
350g trimmed cauliflower, cut into very small florets
Peanut oil, to deep-fry
Steamed rice, to serve
Sesame seeds, to sprinkle
Green shallots, trimmed, sliced, to serve
Directions
Whisk together the flour, cornflour and baking powder in a large bowl. Make a well in the centre. Slowly pour in the soda water, whisking to form a smooth batter. Toss the cauliflower through to coat.
Heat 2cm oil in a large saucepan over high heat to 160C.
Cook the cauliflower, in batches, for 3 minutes or until golden. Use a slotted spoon to transfer to a wire rack set over a baking tray to drain.
Toss through the cauliflower in the Sweet & Spicy Sauce
Serve on a bed of rice, sprinkled with sesame seeds and shallot.
Sweet & Spicy Sauce
Ingredients
1 tablespoon peanut oil
3 garlic cloves, crushed
160ml (⅔ cup) tomato passata
80ml (⅓ cup) hot chilli sauce (like Sriracha)
80ml (⅓ cup) water
2 tablespoons brown sugar
2 tablespoons light soy sauce
3 teaspoons rice vinegar
1 teaspoon sesame oil
Directions
Heat the oil in a wok over high heat.
Stir-fry the garlic for 30 seconds or until aromatic.
Add the passata, chilli sauce, 80ml (⅓ cup) water, sugar, soy sauce and vinegar.
Simmer, stirring occasionally, for 15 minutes or until thickened.
Stir through the sesame oil.