serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Meat Free Monday
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- canola oil, for deep frying, plus extra for stir -frying
- 1 large head cauliflower, cut into small florets
- 2 garlic cloves, finely chopped
- 1 tsp grated ginger
- 1 long green chilli, finely chopped
- 3 spring onions, finely sliced (white and green parts separated)
- 2 tbsp soy sauce
- 2 tbsp tomato sauce (ketchup)
- 2 tbsp chilli sauce
- ½ tsp mild red chilli powder
- 1 tsp sugar
- 2 tbsp white vinegar
- ¼ tsp black pepper
Batter
- 75 g (½ cup) plain flour
- 2 tbsp cornflour
- 1 tsp mild red Korean chilli powder
- salt and pepper, to season
Instructions
- Pour the oil for deep-frying into a large saucepan and heat to 160°C.
- Place all the batter ingredients into a large bowl and whisk in about 125 ml (½ cup) water, or enough to form a thick batter. Dredge the cauliflower in the batter and fry for about 6-8 minutes or until very crisp.
- While the cauliflower is frying, heat a wok over medium heat and add about 2 tablespoons of oil. Fry the garlic, ginger, green chilli and the white part of the spring onions until fragrant. Add the remaining ingredients, stir to combine well and bring to a simmer.
- Add the fried cauliflower to the wok and toss to coat in the sauce. Transfer to a plate and scatter with the green spring onion tops. Serve immediately.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Meat Free Monday
