Wednesday 9 September 2015

Korean Fried Cauliflower


Preparation time: 10 mins
Cooking time: 10 mins
Ingredients needed to make Korean Fried Cauliflower:

  • 1 head cauliflower, chopped into 1’’ florets
  • ½ cup all purpose flour
  • ½ cup cornstarch
  • 1/3 cup coconut flakes, unsweetened
  • 1/3 cup sesame seeds, toasted
  • ½ tsp baking powder
  • 5 scallions, finely sliced
  • ½ cup vodka
  • ½ cup cold water
  • Sweet and spicy chilli sauce, as required (recipe below)
  • Sea salt to taste
  • 2 quarts peanut oil

For the sauce:

  • 2 garlic cloves, minced
  • ¼ cup gochujang or Korean chili paste
  • 1 tsp fresh ginger, grated
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 3 tbsp dark brown sugar

Cooking instructions for Korean Fried Cauliflower:

  • To make the sauce, place the chili paste in a large bowl and whisk in rest of the sauce ingredients until well combined.
  • Pour a couple of tbsp water and continue to whisk to make it runny; set aside until necessary.
  • Pour oil in a deep fryer or deep-bottomed wok and heat it to 350 degrees F.
  • Toss the flour and cornstarch together until well mixed and stir in a couple of tbsp sea salt, baking powder, coconut flakes as well as the toasted sesame seeds.
  • Pour in water, followed right away with vodka and whisk them together to form a uniform, thin batter, free of lumps; add more water if the batter appears too thick.
  • Plop the cauliflower florets into the batter, one at a time, and lift them up to drip off the excess batter.
  • Dip the coated cauliflower into the hot oil, deep fry them in batches for about 6 minutes, until they turn golden brown; avoid overcrowding.
  • Drain them out using a slotted spatula into a plate lined with paper towel.
  • Sprinkle a dash of salt over them and toss well to season.
  • Drizzle the prepared sauce over the fried cauliflower and toss well to coat evenly.
  • Sprinkle the sliced scallions on top of the fried cauliflower and finish it off with some more toasted sesame seeds.


No comments:

Post a Comment