3 Green Chilis - chopped on a diagnol into 1/4 in. pieces
1/2 Large White Onion - finely chopped
3 Large Cloves Garlic - minced
5 Tbls All Purpose Flour
1/2 C plus 2 Tbls Water
2 Tbls Ketchup
2 Tbls ( or more to taste) Chili Sauce
2 tsp White Vinegar
4 tsp Soy Sauce
1/4 tsp ( or more to taste) Cayenne
1 Tbls Ginger - fresh grated
1/4 tsp Salt
1/4 tsp Black Pepper
3 Tbls plus 2 tsp Cornstarch
Instructions
Prepare the cauliflower by breaking into florets, rinse and set aside to drain.
Heat 1 Tbs of oil in frying pan on medium heat, do not let it get hot enough to smoke.
Add onion, green chilis, ginger, and garlic. Stir until the oil separates from the mixture, approx. 3 minutes.
Add ketchup and chili sauce. Stir again until the oil separates from the mixture, approx. 3 minutes.
Add soy sauce, vinegar, and corn starch (2 tsp). Cook for another 3 minutes and set aside off the heat.
Prepare the batter. Mix 5 Tbls of Flour in a bowl with the 3 Tbsp Cornstarch, salt, black pepper, and cayenne.
Slowly add 1/4 C of room temperature water. The batter should not be too thick or thin, but wet enough to run into all the nooks and crannies of the cauliflower.
Dip the cauliflower into the batter making sure it covers it completely.
Heat the oil to fry, again, not smoking (if you add a drop of water to the oil it should sizzle/pop).
Fry florets until they just turn golden brown, and then drain on paper towels.
Reheat the sauce on medium. Fold cauliflower into the sauce until covered.
Serving
Suggestions
Serve with Naan or Chapati for a meal or stick in a toothpick for an appetizer.
Originally Submitted
5/12/2010
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