2tablespoonsall purpose flour + ½ cup all purpose flour
¾cup(87g)corn flour + 2 tablespoons corn flour
Water as needed
Aromatics:
½teaspoonblack pepper powder
1tablespoonfinely chopped ginger
2tablespoonsfinely chopped garlic
1green bell pepperdiced
½oniondiced
⅓cup(33 ⅓g)chopped spring onion bulbs
2green chilliesslit
For the sauce:
2tablespoonssoy sauce
1tablespoonred chilli sauce
1tablespoontomato ketchup
1 ½teaspoongranulated sugar
Salt to taste
Oil for frying + 2 tablespoons
2tablespoonsgreen part of spring onions for garnish
Instructions
Boil water in a sauce pan and add a tsp of salt. Add the cauliflower florets to the boiling water and cook for 3 minutes.
Remove the cauliflower, drain and coat them with 2 tablespoons of all-purpose flour. Set aside.
To a mixing bowl, add ½ cup all-purpose flour, ¾ cup corn flour, black pepper, salt to taste and water needed (approximately ¾ to 1 cup water) to make a thick but flowy batter.
Add the cauliflowers to the batter and make sure each and every singly floret is coated in the batter.
Add oil to a wok and heat it up. Fry the cauliflowers on medium heat until nice and golden. If you want a crispier cauliflower, once you finish frying the florets, fry them again in high heat until crispy and golden brown. Set aside in a paper towel so the excess oil is absorbed.
In another wok, add 2 tablespoons oil and when it becomes hot, add the chopped ginger, garlic, slit green chilies, spring onion bulbs, diced onions and bell peppers and sauté on high heat for a minute or two.
Now add the sauces – soy sauce, red chili sauce, tomato ketchup, salt to taste, sugar and sauté for another minute. Test the taste and adjust the sauces or seasoning as per your taste if necessary.
Add ½ cup water and bring it to a boil.
Meanwhile make a corn slurry by mixing 2 tablespoons corn flour + 1 tablespoon water.
Add the slurry to the gravy and cook until it thickens. It will happen pretty fast.
Now add the fried cauliflower and combine until all the florets are coated in the sauce.
Serve immediately with fresh chopped spring onion greens.