Ingredients
Scale
- 1 tbsp oil
- 3 cloves garlic (minced)
- 4 cm ginger (minced)
- 1 small red chilli
- 2 tbsps tomato paste
- 150 ml orange juice
- 125 ml soy sauce
- 80 ml rice vinegar
- 50 g sugar
- 1,5 tbsps cornstarch (mixed with 3 tbsp water)
- 1 smallish head cauliflower
- 100 g rice flour
- 2 tbsps cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp sesame oil
- 60 – 80 ml water
- 3 cups of oil (for frying)
Instructions
- Mince the garlic, chilli, and ginger finely. Heat a pan with 1 tbsp of oil and fry ginger, chilli, and garlic for about 2 minutes. Add the tomato paste and fry for another minute.
- Add orange juice, soy sauce, rice vinegar, and sugar. Bring to a boil and add the cornstarch slurry. Let the sauce thicken, stirring constantly, then turn the heat down to low and let simmer while you prepare the cauliflower.
- Break the cauliflower into 5 cm florets and put them aside in a medium bowl.
- Take 25 g of rice flour and put it aside for later.
- Heat the oil in a deep pan until it reaches 365 F.
- While the oil is heating, mix remaining 75 g rice flour with corn starch, baking powder, and salt. Add sesame oil and water and stir with a whisk to create a thick batter.
- Now, toss the cauliflower florets with this mixture, trying to coat them from all sides. Sprinkle the remaining 25 g rice flour on top and give it the last toss. There should be no dough remaining in the bowl.
- Fry, using a metal spider or slotted spatula to rotate and poke the pieces as they cook until evenly golden brown and crisp all over, about 4 – 5 minutes. Transfer to a paper towel-lined plate and keep warm while you fry the remaining cauliflower.
- Once your cauliflower is fried, add it to a large bowl and pour the simmering sauce all over the pieces. Toss them to coat the florets evenly. Serve sprinkled with sesame seeds with a side of rice.