Sweet And Sour Crispy Cauliflower

• 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