Sweet and Sour Crispy Cauliflower
Crispy pieces of cauliflower coated in a delicious sweet and sour sauce. The perfect dish for any day of the week
Ingredients
1 cauliflower
½ onion, diced
½ green pepper, diced
½ bunch coriander, finely chopped
The batter
200g flour seasoned with salt and pepper
1 tsp baking powder
1 tsp salt
340 ml beer (1 standard size bottle of beer)
The Sauce
4 tablespoons tomato ketchup
4 tablespoons rice vinegar or white wine vinegar
4 tablespoons granulated sugar
½ teaspoon dark soy sauce
Method
Cut the cauliflower into florets. Cut the cauliflower leaves into 2 cm pieces.
Cut the onion and pepper, if using, into 2cm dice. Mix the sauce ingredients together in a small prep bowl or ramekin.
Mix the batter ingredients and mix well with a whisk until smooth and thin with the consistency of single cream.
Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
Dip the cauliflower into the batter, then carefully lower them into the preheated oil and fry for 3 minutes, or until golden brown. Remove the cauliflower pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper.
In a separate wok, heat 1 tablespoon of vegetable oil over a high heat until smoking-hot. Add the onion pepper and cauliflower leaves, and stir-fry for 1 minute until the onions are lightly browned, then pour over the sauce and bring to a vigorous boil.
Once boiling, add the cauliflower pieces and toss through a few times to mix everything together. Serve immediately
How To Crispy Sweet and Sour Cauliflower
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1 cauliflower
½ onion, diced
½ green pepper, diced
½ bunch coriander, finely chopped
The batter
200g flour seasoned with salt and pepper
1 tsp baking powder
1 tsp salt
340 ml beer (1 standard size bottle of beer)
The Sauce
4 tablespoons tomato ketchup
4 tablespoons rice vinegar or white wine vinegar
4 tablespoons granulated sugar
½ teaspoon dark soy sauce
Cut the cauliflower into florets. Cut the cauliflower leaves into 2 cm pieces.
Cut the onion and pepper, if using, into 2cm dice. Mix the sauce ingredients together in a small prep bowl or ramekin.
Mix the batter ingredients and mix well with a whisk until smooth and thin with the consistency of single cream.
Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
Dip the cauliflower into the batter, then carefully lower them into the preheated oil and fry for 3 minutes, or until golden brown. Remove the cauliflower pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper.
In a separate wok, heat 1 tablespoon of vegetable oil over a high heat until smoking-hot. Add the onion pepper and cauliflower leaves, and stir-fry for 1 minute until the onions are lightly browned, then pour over the sauce and bring to a vigorous boil.
Once boiling, add the cauliflower pieces and toss through a few times to mix everything together. Serve immediately
How To Crispy Sweet and Sour Cauliflower
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!