Prep time: 15 mins Cook time: 10 mins Serving: 1-2
½ head of cauliflower, cut into small florets
1 handful of chopped fresh parsley (for the topping)
½ handful of sesame seeds
2 cups of oil for frying (enough to cover the cauliflower)
For the sauce:
1 tbsp grated garlic
1 tsp grated ginger
3 tbsp ketchup
2 tbsp soy sauce
2 tsp rice vinegar
1 tsp caster sugar
½ tsp sesame oil
For the coating:
2 tbsp sticky rice flour
2 tbsp flour
½ tsp salt
¼ tsp baking soda
4 tbsp water
Whisk together the garlic, ginger, ketchup, soy sauce, rice vinegar, caster sugar and sesame oil in a small bowl, set aside.
Mix the sticky rice flour, flour, salt and baking soda in a separate bowl. Slowly poor in the water, whisk while pouring until a smooth mixture is formed.
Add in the florets of cauliflower into the flour mixture until each floret is coated.
Using a deep pan, pour in the cups of oil and heat until ready for frying.
Deep fry the cauliflower for a 2-3 minutes until golden brown, remove from the pan and fry again for 30secs. Rest on paper towel to drain the oil and cool down.
Heat the sauce in a small pan, bring it to a simmer.
Add the fried cauliflower and gently stir until the sauce is evenly coated over the cauliflower. Remove from the pan into a serving bowl.
Sprinkle some sesame seeds and chopped parsley to serve.