Ingredients
- Cauilflower Tempura Steaks:
- 1 small head of cauliflower
- ½ cup arrowroot
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp white pepper
- 1 tbsp sesame seeds (black & white mix)
- ¾ cup soda water (ice cold)
- 1 tbsp ponzu sauce
- 1 tbsp maple syrup
- Vegetable oil (enough to deep fry approx. 1-2L)
- Tamarind-Sesame Drizzle
- 1 tbsp tamarind paste
- 1 tbsp sesame oil
- 1 tbsp ponzu sauce
- 1 tbsp honey
- ½ tsp chili flakes
- 1 tsp finely grated fresh ginger
- 340g put Wang Brand Lotus root in water (sliced) - from fridge section not frozen
- Pad Thai Style Noodles
- For the Sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp lime juice
- 1 tbsp brown sugar or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp peanut butter (optional, for a creamy touch)
- 1 tsp sriracha or chilli flakes (adjust to taste)
- For the Noodles:
- 150g Pad Thai style rice noodles
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 carrot, julienned
- 1/2 cup bean sprouts
- 2 green onions, chopped
- Garnish: sesame seeds, sliced spring onions, & lime wedges
Method
- Empty Lotus root from package into colander and drain. Place on paper towels to remove excess water.
- Prep the Cauliflower Steaks by removing the outer leaves of the cauliflower and trim the base. Cut the cauliflower into 1-inch thick slices from the centre to create steaks (you should get about 2-3 solid slices from each head; smaller florets can be kept to batter and fry separately).
- Prepare the Batter in a mixing bowl by whisking together arrowroot, flour, baking powder, salt, white pepper, and sesame seeds.
- In a separate small bowl, mix ponzu sauce and maple syrup with a few tablespoons of soda water until smooth.
- Slowly whisk in the remaining soda water to the dry ingredients (it will look like not enough liquid), and then add the ponzu-maple mixture. Stir just until combined (it should be slightly lumpy).
- Make the Tamarind-Sesame Drizzle in a small bowl by whisking together tamarind paste, sesame oil, ponzu sauce, honey, chilli flakes, and grated ginger.
- Boil kettle for rice noodles.
- Bring enough oil up to temperature in a pan large enough to deep fry the cauliflower in. To check put the end of a wooden skewer or chopstick in. If end bubbles its ready.
- Gently place Lotus root in oil to fry until light golden in colour. Cook in batches if required. Remove with a slotted metal spoon or tongs and drain on paper towels. Lightly salt while warm.
- Dip cauliflower into the preparted batter, coating both sides and letting the excess drip off, then carefully drop into the hot oil.
- Fry in for about 3-4 minutes, turning occasionally, until golden and crispy. Remove with a slotted metal spoon or tongs and drain on a paper towel. Repeat with 2nd steak.
- Make the rice noodles according to the package instructions, then drain, rinse in cold water and set aside. Whisk together all the sauce ingredients in a bowl and set aside.
- Heat oil in a pan, sauté garlic and onion for 1 minute. Add carrot stir-frying until slightly tender. Add the cooked noodles and sauce to the pan. Toss well. Add bean sprouts and green onions, stir for another minute.
- Divide noodles between plates and top with cauliflower steak.
- Drizzle lightly with the tamarind-sesame sauce. Sprinkle with extra sesame seeds and green onions. Serve with salted lotus chips
Product used in recipe
- OBENTO - OBENTO SAUCE - PONZU SAUCE
