Sweet & Sour Cauliflower

• 1 large cauliflower, cut into large florets
  ½ onion, roughly diced
  ½ red pepper, roughly diced
  Handful cauliflower leaves, chopped
  Vegetable oil, for deep frying and stir frying
  Salt, to taste
  Black pepper, to taste
  Fresh coriander leaves, to garnish
  Crispy shallots, to garnish (optional)

The Batter
120g plain flour
3-4 tablespoons cornflour
½ teaspoon baking powder
Salt, to taste
Black pepper, to taste
Approx. 200ml beer or soda water

The Sweet & Sour Sauce
6 tablespoons ketchup
6 tablespoons rice vinegar
6 tablespoons sugar
1 teaspoon dark soy sauce

PREPARATION

1. Cut the cauliflower into large bite sized florets and chop the cauliflower leaves into similar sized pieces. Prepare diced onion and pepper for the stir fry.
2. Make the batter by mixing plain flour, cornflour, baking powder, salt and black pepper. Gradually whisk in beer or soda water until the batter reaches a consistency slightly thicker than single cream.
3. Heat vegetable oil in a wok or deep fryer to 170-180°C. Test the oil with a wooden chopstick; if bubbles form around it, the oil is ready.
4. Dip the cauliflower florets into the batter so they are fully coated but not overly thick.

COOKING

1. Carefully lower the battered cauliflower into the hot oil and deep fry in batches for 4-5 minutes until golden brown and crispy.
2. Remove the cauliflower and drain on kitchen paper, keeping the batches crisp while the rest cook.
3. Mix the sweet and sour sauce by combining ketchup, rice vinegar, sugar and dark soy sauce in a bowl.
4. Heat a wok on high with a little oil and stir fry the onion, pepper and cauliflower leaves until lightly charred.
5. Season the vegetables with salt and black pepper, then briefly toss the crispy cauliflower through the wok.
6. Transfer the cauliflower and vegetables to a serving plate, keeping them crisp.
7. Pour the sweet and sour sauce into the hot wok and bring it to a vigorous boil until slightly thickened and glossy.
8. Pour the bubbling sauce over the crispy cauliflower and garnish with coriander and crispy shallots before serving.

School of Wok Tips

• Keep the batter light so the cauliflower crisps rather than becoming doughy.
• Fry the cauliflower in batches to maintain oil temperature.
• Charring the vegetables adds extra flavour before adding the sauce.
• Pour the sauce over at the end to keep the cauliflower crispy.

FAQs

Why use beer in the batter?
The carbonation helps create a lighter, crispier batter when deep frying.

Can I use soda water instead of beer?
Yes. Soda water works just as well and keeps the batter light and crisp.

Can this dish be air fried instead of deep fried?
It can be air fried, but deep frying produces the crispiest and most authentic texture.