Kung Pao Cauliflower
Servings: 4
Ingredients
- 1 Cauliflower – medium, small florets
- ⅓ cup Sunflower oil
Batter
- ½ cup All purpose flour
- ½ cup Water
- 1 Egg
Spices
- 1 tsp Paprika
- 1 tsp Celery salt
- ½ tsp White pepper powder
- 1 tsp Ginger powder
- 1 tsp Garlic powder
Sauce
- 1 tsp Soy sauce
- 3 Tbsp Hoisin sauce
- 1 Tbsp Oyster sauce
- 1 tsp Brown sugar
- 1 tsp Rice wine / rice vinegar
- 1 tsp Sesame seed oil
Instructions
- In a large bowl, mix all-purpose flour, water, and whisked egg. Add garlic powder, ginger powder, paprika, ground white pepper, and celery salt, stirring until smooth.
- Add cauliflower florets to the batter, tossing to ensure they are well-coated.
- Heat sunflower oil in a pan to 175ºC / 350ºF. Test with a drop of batter. Fry florets for two minutes on each side, leaving space between them.
- Transfer fried florets to a strainer lined with a kitchen towel to absorb excess oil. Enjoy your crispy Kung Pao cauliflower with sauce!