This is a mouth-watering, delicious Indo-Chinese appetizer popular in the Straits region of Southeast Asia and throughout Malaysia and India. The cauliflower has a crispy coating and is glazed with a tangy spicy sauce.
INGREDIENTS:
1/2 medium-head cauliflower, cut into bite-size florets
Oil – for deep frying
For the batter:
5 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup + 2 tablespoons water
For the glaze:
1 tablespoon oil
1/2 medium onion, finely chopped
1 jalapeno (or another small green chili – to taste), cut in slivers, diagonally
3 large garlic cloves, chopped finely
2 tablespoons ketchup
2 tablespoons red chili sauce (or to taste)
4 teaspoons, or to taste
2 teaspoons white vinegar
4 tablespoons water
2 teaspoons cornstarch
2 green onions, cut diagonally for garnish
METHOD:
Heat oil in a medium saucepan. Add onions, green chilis, and garlic, and cook until the onions are golden. Add ketchup and red chili sauce and cook until the oil starts to separate from the mixture. Add soy sauce and vinegar and mix well. Mix cornstarch with water to make a slurry and add it to the pan. Cook, stirring, for 1-2 minutes until the sauce starts to thicken. Set sauce aside and keep warm.
To make batter, place flour, cornstarch, salt, black pepper, and water in a small bowl. Whisk until there are no lumps.
Heat oil in a large saucepan or deep fryer (you’ll need about 4 inches of oil for a medium saucepan) until it is shivering and hot, about 360°F.
Toss a few cauliflower pieces into the batter and coat well on all sides. Carefully add a few pieces to the hot oil and deep fry until cauliflower is a medium-dark brown color. Set cooked pieces aside on a paper towel and keep warm.
Finish frying all of the cauliflower and then add it to the pan with the sauce. Toss well to coat the cauliflower completely. Add green onions and toss again.
Serve immediately.
