Ingredients:

  • 1 medium head cauliflower (about 700g / 24 oz), cut into bite-sized florets
  • 1/2 cup all-purpose flour (60g)
  • 1/4 cup cornstarch (30g)
  • 1 teaspoon ginger-garlic paste (5g)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1/2 cup water (120ml), more if needed to form a batter
  • Vegetable oil, for deep frying
  • 2 tablespoons vegetable oil (30ml)
  • 2 cloves garlic, minced (6g)
  • 1 inch ginger, minced (3g)
  • 1 green chilli, finely chopped (adjust to your taste!)
  • 1/2 medium onion, chopped (75g)
  • 1/2 green bell pepper, chopped (75g)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon tomato ketchup (15ml)
  • 1 tablespoon chili garlic sauce (15ml)
  • 1 teaspoon vinegar (white or rice vinegar) (5ml)
  • 1/2 teaspoon sugar (2g)
  • 1/4 cup vegetable broth or water (60ml)
  • 1 tablespoon cornstarch (7.5g) mixed with 2 tablespoons water (30ml) (slurry)
  • 2 tablespoons chopped spring onions, for garnish

Instructions:

  1. Wash and cut cauliflower into florets.
  2. Combine flour, cornstarch, ginger-garlic paste, salt, pepper, and water to form a smooth batter. Let it rest for 15 minutes.
  3. Dip each floret in the batter, ensuring it's fully coated.
  4. Heat oil in a wok or frying pan until hot but not smoking. Fry the cauliflower florets in batches until golden brown and crispy. Drain on paper towels.
  5. Heat oil in a wok or frying pan. Add garlic, ginger, and green chilli. Sauté until fragrant. Add the chopped onion and green pepper and saute until soften.
  6. Add soy sauce, tomato ketchup, chilli garlic sauce, vinegar, and sugar to the pan. Stir well.
  7. Add the vegetable broth or water, bring to a simmer, then add cornstarch slurry. Cook, stirring constantly, until the sauce thickens.
  8. Add the fried cauliflower to the sauce and toss to coat evenly. Garnish with spring onions and serve hot.