Preparation and Cooking Time: 45 min. Serves: 4 Ingredients: 750 grams Cauliflower Florets 1 Green Bell Pepper Finely Chopped 2 Spring Onions Very Finely Chopped 2 Green Chillis Thinly Sliced 2 tbsp Ginger Garlic Coarse Grind 2½ tbsp Tomato Ketchup Sauce 3 tbsp Extra Hot Chilli Sauce 3 tbsp Light Soy Sauce (Low Sodium) 1 tsp Sesame Oil 2 tbsp Extra Virgin Olive Oil ½ cup All-Purpose Flour ⅓ cup Cornstarch + 1 tsp for the sauce ½ tsp Red Chilli Powder ½ tsp Black Pepper Powder ¼ tsp Salt Method:
Cut and wash the cauliflower into medium size florets, boil some water in a big pan with 1 tsp of salt and blanch the cauliflower florets for 2-3 minutes.
Drain and spread it on a kitchen towel for an hour or two to remove any moisture so that when you fry, it stays crispy.
Heat the oil for deep frying on medium heat, meanwhile make the batter in a bowl by adding the all-purpose flour, cornstarch, chilli powder, black pepper and salt.
Mix and add water to the flour to make a medium consistency, not thick or runny.
Add the florets to the batter in small batches making sure they are well coated and fry to golden brown and crispy, drain on kitchen paper towel and keep aside.
Make the sauce in a bowl by adding the tomato ketchup, hot chilli sauce, soy sauce, sesame oil and cornstarch, mix well by adding 4 tbsp water and keep aside.
Heat the wok on a high heat, once hot add the olive oil, green chillies and ginger-garlic paste. Sauté for a minute then add the green peppers and spring onions.
Sauté for 3 minutes then add the sauce and cook for a further 3-4 minutes as the sauce thickens, remove from heat and cool for 2 minutes then add the cauliflower florets, mix well.
Garnish with spring onions and serve hot as an appetizer!