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Categories:
cauliflower flour flour flour soy sauce vinegar chili powder onion chilli clove garlic ginger vinegar chilli sauce spring onions
Viewed: 63 - Published at: 5 years agoIngredients
- 1 medium Cauliflower
- 1 cup all-purpose flour
- 1/4 cup Rice flour
- 1 tbsp Corn flour
- 1 tbsp soy sauce
- 1 tsp vinegar
- 2 tsp chili powder
- 2 medium onion, chopped
- 1/2 medium capsicum, chopped
- 2 medium chilli, chopped
- 10 clove garlic, chopped
- 1/3 stick ginger, finely chopped (about 1 inch pc)
- 2 tsp vinegar
- 1 tbsp chilli sauce
- 1/2 tsp Aji no moto (MSG)
- 1/4 bunch Spring Onions
Method
- Take a thoroughly washed cauliflower and separate into florets.
- Steam them for about 15 minutes until half cooked.
- Mix all purpose flour, rice flour, corn flour, soya sauce, vinegar and chili powder.
- Mix ingredients with water to make a semi-thick batter.
- It shouldn't be of running consistency.
- Dip the florets one by one into the batter to coat them evenly
- Deep fry the coated florets in 400ml vegetable oil until mild brown and crust is formed.
- Coarsely chop the onions, chilli, capsicum and garlic.
- Finely chop the ginger.
- Take 2 tablespoons vegetable oil (preferably that used for deep frying the florets) in a wok and put it on high flame.
- When fumes start, add the ginger and garlic and fry in high for about a minute
- Now add the onions, capsicum and chilli and saute for 2-3minutes on high flame.
- Add 1 tablespoon chilli sauce, 2 teaspoons vinegar, 1 tablespoon soy sauce and Ajinomoto (MSG) and mix well.
- Now add 2 tablespoons tomato ketchup and 1 teaspoon honey (optional)
- Add fresh chopped spring onions and mix well
- Introduce the fried florets and mix and toss on high flame for about 2 minutes
- Serve piping hot as they become a bit soggy after 15 minutes.
- Garnish with coriander / Cilantro if you like.
