This mouth-watering Indo-Chinese classic is wildly popular across Malaysia, India, and the Straits region of Southeast Asia. Crisp, deep-fried cauliflower florets are tossed in a tangy, slightly spicy glaze that clings beautifully to every nook and cranny. Serve it hot and right away — that contrast of crunchy exterior and glossy sauce is the whole magic.
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 jalapeño or small green chili, sliced 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, sliced diagonally, for garnish
METHOD:
Heat 1 tablespoon oil in a medium saucepan over medium heat. Add onion, chili, and garlic; cook until the onions turn golden. Stir in ketchup and red chili sauce and cook until the oil begins to separate from the mixture. Add soy sauce and vinegar; mix well.
In a small bowl, whisk the cornstarch with 4 tablespoons water to form a slurry. Add slurry to the pan and cook, stirring, for 1–2 minutes until slightly thickened. Set the sauce aside and keep warm.
In a small bowl, whisk together flour, cornstarch, salt, black pepper, and water until smooth.
Heat deep-frying oil in a large saucepan or deep fryer to about 360°F.
Dip a few cauliflower florets into the batter, coating all sides. Carefully lower them into the hot oil and fry until medium-dark golden brown. Transfer to a paper towel–lined tray and keep warm. Repeat with remaining cauliflower.
Add all fried cauliflower to the warm glaze. Toss gently to coat every piece. Add green onions and toss once more. Serve immediately, while crisp and glossy.
SERVING SUGGESTIONS:
- Serve hot and fresh from the pan — the texture is at its best when the crispy florets meet the warm, glossy glaze.
- Enjoy it as a starter alongside other small bites such as scallion pancakes, potstickers, or pakoras.
- Spoon it over steamed jasmine rice or quinoa for a satisfying vegetarian main dish.
- Pair it with a cooling accompaniment like cucumber raita or a simple shredded cabbage salad dressed with lime and sesame oil.
- For a heartier meal, add it to a stir-fried noodle bowl with bok choy, snap peas, and a drizzle of chili crisp.
YIELD: Serves 4 (appetizer)
