Korean Fried Cauliflower

Charmaine Lu -
  • 150g flour
  • 35g cornstarch
  • 1 tsp baking powder
  • 300ml chilled soda water
  • 350g small cauliflower florets
  • Groundnut oil, for deep frying
  • Sesame seeds and chopped spring onions, to serve
  • For the sauce
  • 1 tsp groundnut oil
  • 3 crushed garlic cloves
  • 150ml passata
  • 80ml Sriracha or similar
  • 80ml water
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 3 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • Make the dipping sauce by heating the oil in a wok and stir-frying the garlic for 30 seconds. Stir in the passata, water, sriracha, sugar, soy sauce and vinegar, then simmer for about 10 mins to thicken. Stir through the sesame oil and set aside.
  • Meanwhile, whisk the flour, cornstarch and baking powder in a bowl and then slowly whisk in the soda water to make a smooth batter. Toss the cauliflower in to coat, then drop into a pan of sizzling oil (about 160C if using a deep fryer) and fry until puffed and golden.
  • Drain on kitchen paper, then gently mix the fried cauliflower with the sauce to coat all over. Serve with sesame seeds and spring onions sprinkled over, with some sticky rice on the side if you fancy.
30 mins
4 serving