Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

ASIAN CAULIFLOWER

Asian cauliflower - A recipe by Epicuriantime.com

Serves 4 to 6

15 minutes

Ingredients

  • For the cauliflower:
    1 small head cauliflower
    cut into bite-size florets
    2 tablespoons cornstarch
    1/2 teaspoon baking powder
    ½ teaspoon salt
    Pinch of white pepper
    1 egg or 2 egg whites
    3 tablespoons soy sauce
    1 tablespoon rice vinegar
    1/4 cup water
    1/2 cup all-purpose flour or rice flour
    2 teaspoons toasted sesame seeds
    2 to 3 cups peanut or canola oil, for frying


    For the sauce:
    2 teaspoons sesame oil
    6 scallions, white part finely sliced, green part chopped into 1-inch pieces
    3 cloves garlic, minced
    1 tablespoon minced ginger
    1 tablespoon whole hot chili red chili pepper, minced
    1/2 cup vegetable broth
    1/4 cup soy sauce
    3 tablespoons rice vinegar
    2 tablespoons mirin
    3 tablespoons sugar
    1 tablespoon cornstarch
    Sesame seeds, for garnish (optional)

Preparation

  • 1. In a medium bowl, whisk the flour, cornstarch, baking powder and salt to combine. In a liquid measuring cup, whisk the eggs, soy sauce and vinegar to combine. Slowly pour the egg mixture into the flour, whisking constantly. You should end up with a thick but still dip-able batter (thin with a little water if needed).

    2. Heat the oil in a medium cast iron skillet until very hot (you can test it by dropping a small amount of batter into the oil--it should immediately sizzle and float).

    3. Dip each piece of cauliflower fully in the batter, then place in the oil. Pan-fry the cauliflower until it’s golden on all sides, 4 to 5 minutes. Drain on absorbent paper towels.

    4. In a medium pot, heat the sesame oil over medium heat. Add the finely-chopped white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.

    5. Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.

    6. In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer. Stir in the large pieces of green scallion.

    7. Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.

    8. Add the cauliflower to the pot and toss to coat until the cauliflower is rewarmed, 4 to 5 minutes. Serve immediately, garnished with sesame seeds and with a side of steamed rice.
Have you tried the recipe?

Asian cauliflower

Add Comment

* Required information
1000
Enter the word shark backwards.

Comments (0)

No comments yet. Be the first!