Fried Cauliflower
Cauliflower florets in a crisp soda-water batter, deep-fried golden and tossed in a sweet and spicy sauce. Served over rice with sesame and shallots.
Sweet & Spicy Sauce
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.
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.