Posted on Tue 1st June 2021
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
Cuisine
Chinese
Time
35 mins
Servings
4 people
Ingredients
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1 cauliflower
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½ onion, diced
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½ green pepper, diced
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½ bunch coriander, finely chopped
The batter
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200g flour seasoned with salt and pepper
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1 tsp baking powder
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1 tsp salt
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340 ml beer (1 standard-size bottle of beer)
The Sauce
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4 tablespoons tomato ketchup
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4 tablespoons rice vinegar or white wine vinegar
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4 tablespoons granulated sugar
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½ teaspoon dark soy sauce
Method
Preparation
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Cut the cauliflower into florets. Cut the cauliflower leaves into 2 cm pieces.
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Cut the onion and pepper, if using, into 2cm dice. Mix the sauce ingredients together in a small prep bowl or ramekin.
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Mix the batter ingredients and mix well with a whisk until smooth and thin with the consistency of single cream.
Cooking
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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.
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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.
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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.
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Once boiling, add the cauliflower pieces and toss through a few times to mix everything together. Serve immediately