Crispy, sweet, spicy ~ all in one bite! This is my all time favourite appetizer and it's full of flavours!!! I enjoy eating these with a bowl of rice ❤️
Welcome to Episode 40 of ✨ #BasiccookingwithSaloni ✨ where I take you on a journey of cooking basic essential recipes with me ☺️
Here’s how you can make this recipe at home ☺️
Ingredients :
Cauliflower - 1 head
Rice Flour - 1/4th cup
Corn Flour - 2 tablespoons
Salt - to taste
Pepper - to taste
Garlic Powder - 1/4th teaspoon ( optional )
Water - 1/4th cup + more ( if required )
For the Sauce :
Garlic ( grated )- 3 cloves
Ginger ( grated ) - 1/4th inch
Gochujang Paste - 2 tablespoons
Soy Sauce - 1 tablespoon
Rice Wine Vinegar - 1 tablespoon
Brown Sugar - 1/2 tablespoon
Sesame Oil - 2 teaspoons
MSG - a pinch
Sesame Seeds - for garnish
Green onion leaves - for garnish
Process :
• Cut the cauliflower into small florets and par-boil them in salted water for around 4 minutes ( this will ensure that the cauliflower is free from impurities )
• Strain and allow them to cool completely
• To make the batter - in a bowl, add in the rice flour, corn flour, salt, pepper, garlic powder & gradually add in the water while mixing it
• Ensure that the batter isn’t too thick or too runny, it should be of a coating consistency
• Coat the cauliflower with the batter and shallow fry them in a non-stick pan until golden brown & crisp
• To make the sauce - in a saucepan, heat up some oil, add in the ginger, garlic, gochujang paste, soy sauce, rice wine vinegar, brown sugar, sesame oil, salt and pepper to taste
• Give it a good mix until all combined and add in some water to adjust the thickness of the sauce
• Once it’s all mixed, add in the fried cauli-florets and gently toss them in the sauce until well coated
• Garnish, Serve & Enjoy ✨♥️🥢