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Bang Bang Cauliflower

Category: Starters

Serves: 4 people

Preparing time: 00:15

Cooking time: 00:15


1 each Whole Cauliflower, cut into equal sized florets

200g Corn Flour

200ml Nature's Charm Evaporate Coconut Milk

Pinch of Salt


2 tbsp Sweet Chilli Sauce

2 tbsp Sriracha Sauce

2 tbsp Light Soy Sauce

1/2 each Lime Juice

1 each Garlic Clove, minced


1 each Spring Onion, thinly sliced

Pinch of White Sesame Seeds

Pinch of Black Sesame Seeds

1/2 each Large Fresh Red Chilli, thinly sliced

1 tbsp Fresh Coriander, roughly chopped

Oil for frying

Cooking Method

Step 1

Bring a large pan of water to the boil and cook the cauliflower for 2-3 minutes, or until they have just started to soften.

Step 2

Drain and rinse with cold water immediately to stop the cauliflower from cooking any further.

Step 3

Heat the oil in a deep-fryer to 180c.

Step 4

Mix together the cornflour, evaporate coconut milk and salt until you have a smooth batter. Add in the cooled cauliflower florets and mix well to ensure that all florets are evenly coated.

Step 5

Test the oil is using a thermometer and once hot, fry the cauliflower florets in batches for 3-4 minutes or until golden in colour and the cauliflower is cooked through. Drain on kitchen paper and keep to the side until all of the cauliflower is cooked.

Step 6

In a wok over a low heath mix the sauce ingredients together. Once the cauliflower is all cooked, turn up the heat and add the cauliflower to the wok. Cook for 1-2 minutes until all of the cauliflower is evenly coated with the sauce.

Step 7

Serve immediately and garnish with the spring onion, sesame seeds, red chilli and fresh coriander.

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