RECIPE BY:

Sashi Cheliah

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 20 cauliflower florets
  • 3/4 cup plain flour
  • 1/4 cup corn flour
  • 1tsp chilli powder
  • 1tsp ginger garlic paste
  • 1/4tsp salt
  • 1/2 cup water
  • 2tbsp vegetable oil
  • 2 garlic finely chopped
  • 1inch ginger finely chopped
  • 1 green chilli finely chopped
  • 1/2 onion finely chopped
  • 1/2 green capsicum diced
  • 2 tbsp tomato ketchup
  • 2tbsp chilli sauce
  • 2tbsp white vinegar
  • 2 tbsp soy sauce
  • 1/4tsp ground black pepper
  • 1/4tsp salt
  • 1/4 tsp corn flour
  • 1/4 cup water
  • Spring onions for garnish

 

METHOD:

  • Cook the cauliflower florets for 2mins in boiling water and transfer into cold water to stop the cooking.
  • Mix the plain flour, corn flour, chilli powder, ginger garlic paste and salt with water to make a smooth batter.
  • Coat the cauliflower florets in the batter and beep fry until golden brown.
  • On a separate pan heat the oil and sauté the garlic, ginger, green chilli and red onion until fragrant.
  • Add capsicum, tomato ketchup, chilli sauce, vinegar, soy sauce, pepper and salt and cook for 2mins.
  • On a separate bowl mix corn flour and water until no lumps.
  • Add the corn flour mixture to the pan and mix well.
  • Add fried cauliflower florets to pan and mix well until all the cauliflower are coated with the spice sauce.
  • Garnish with some spring onions.

Our friends at Wine Selectors recommend pairing this dish with a Verdelho or Rose.

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