Skip to content

Bang Bang Cauliflower

Category: Starters

Serves: 4 people

Preparing time: 00:15

Cooking time: 00:15

Ingredients

1 each Whole Cauliflower, cut into equal sized florets

200g Corn Flour

200ml Nature's Charm Evaporate Coconut Milk

Pinch of Salt

Sauce

2 tbsp Sweet Chilli Sauce

2 tbsp Sriracha Sauce

2 tbsp Light Soy Sauce

1/2 each Lime Juice

1 each Garlic Clove, minced

Garnish

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.

More like this

Chinese Sweet and Spicy Pork Meatballs

Hoi Sin Chicken Wings

Five Spice Nuts

Spicy Jackfruit and Pineapple Skewers

Golden Fried Dumplings

Chicken Lollipops

Larkin Cen’s Festive Gua Bao

Fried Prawn Dumpling (Fried Won Ton)

Need more inspiration?

View recipes