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
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.
Drain and rinse with cold water immediately to stop the cauliflower from cooking any further.
Heat the oil in a deep-fryer to 180c.
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.
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.
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.
Serve immediately and garnish with the spring onion, sesame seeds, red chilli and fresh coriander.