Ingredients
- 1 medium cauliflower
- 1 cup Besan flour
- 2 tbls corn flour
- 1 chopped green chilli
- 1 .5 tbls garlic paste
- 1t tbls ginger paste
- 1 large onion chopped
- 1 small green capsicum- finely choped
- 1 small red capsicum-finely chopped
- 400ml crushed tomatoes
- 3 tbls soya sauce
- 4 tbls. Tomato sauce
- 2 spring onions -finely sliced
- 2 lbs vegetable oil
- 500ml oil for deep frying
- 1-2 tbls ABC extra hot chilli sauce
- 5 sprigs coriander- roughly chopped
- Extra red chilli sliced- garnish
Method
- Cut cauliflower into florets all the same size . Cut leaves similar size . Steam till 3/4 cooked and refresh.
- To make sauce. Sauté in 2 tbls oil the capsicums and onions till soft . Add garlic and ginger ( keep a teaspoon of each aside for batter) . Add green chilli . After a minute add tomato/ tomato sauce/ soy and hot chilli sauce . Salt if needed. Bring to boil and simmer for 2-3 minutes.
- Make batter- add besan/ cornflour plus extra garlic/ ginger and 1 teaspoon salt . Add enough water to make a thick batter .
- Deep fry cauliflower. Dip florets into batter and deep fry till crispy . Do in small batches and when completed put in large bowl and toss through the sauce .
- Garnish with spring onions coriander and fresh chilli .
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
