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Korean fried cauliflower recipe
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Spicy Korean-style fried cauliflower - vegan and vegetarian friendly!
Ingredients:
  • 150g (1 cup) plain flour
  • 35g (1/4 cup) cornflour
  • 4.00 gm baking powder
  • 310ml (1 1/4 cups) chilled soda water
  • 350g trimmed cauliflower, cut into very small florets
  • Peanut oil, to deep-fry
  • Steamed rice, to serve
  • Sesame seeds, to sprinkle
  • Green shallots, trimmed, sliced, to serve
  • 18.20 gm peanut oil
  • 3 garlic cloves, crushed
  • 160ml (2/3 cup) tomato passata
  • 80ml (1/3 cup) hot chilli sauce (like Sriracha)
  • 80ml (1/3 cup) water
  • 32.00 gm brown sugar
  • 42.00 gm light soy sauce
  • 3 tsp rice vinegar
  • 1 tsp sesame oil
Instructions:
  • Heat oil in a wok over high heat, stir-fry the garlic until aromatic. Add passata, chilli sauce, water, sugar, soy sauce, and vinegar. Simmer for 15 minutes until thickened. Stir in sesame oil and set aside.
  • In a large bowl, combine flour, cornflour, and baking powder. Create a well in the center and gradually mix in the soda water while whisking until a smooth batter forms. Add cauliflower and toss to coat evenly.
  • In a large saucepan, heat 2cm of oil over high heat until it reaches 160C. Fry the cauliflower in batches for about 3 minutes each until golden brown. Transfer the fried cauliflower to a wire rack placed over a baking tray to drain.
  • Place the wok with the sauce back over medium heat. Add cauliflower and mix well. Serve over rice, garnished with sesame seeds and shallots.

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