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
200g corn flour, seasoned with ¼ teaspoon salt and ¼ teaspoon black pepper
½ onion, diced
½ green pepper, diced
½ bunch coriander, finely chopped
200g flour seasoned with salt and pepper
The batter
200g flour
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
1 cauliflower
200g corn flour, seasoned with ¼ teaspoon salt and ¼ teaspoon black pepper
½ onion, diced
½ green pepper, diced
½ bunch coriander, finely chopped
200g flour seasoned with salt and pepper
The batter
200g flour
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