Ingredients:
For marination and frying :
25-30 Cauliflower florets
2 tbsp Corn flour
1 tbsp Ginger-garlic crushed
1 tsp Pepper powder
salt to taste
1/4 tsp turmeric powder
oil to fry
For the batter:
1/4 cup oil
2 tbsp crushed garlic
1 onion cut in big cubes
1 cup Spring onion finely chopped
1 Capsicum cut in big cubes
1/2 tsp Red chili powder
1/2 tsp Pepper powder
Salt to taste
1 tsp Corn flour – 1.5 tsp
2 tbsp Tomato chili sauce – 1 tbsp
1 tsp Soya sauce – 1 tsp
1 tsp vinegar
Method:
Boil the cauliflower florets in water mixed with turmeric powder & salt for 3-4 minutes.Remove and drain all the water and keep it aside. Once the florets have cooled down add black pepper powder,corn flour,crushed ginger and garlic and salt and keep in fridge for some time.
For batter add APF, corn flour, salt and crushed black pepper and make a thin batter. Dunk all the floret in the batter and deep fry them in hot oil till it becomes golden brown and crispy.
In a separate wok heat oil add crushed garlic saute for 2 minutes then add onion and capsicum and fry for 2 more minutes. Then add the fried cauliflower florets followed by tomato chili sauce, soya sauce, vinegar, black pepper and salt if required.
then add half cup water and bring up to boil.
In a small bowl make a slurry of corn flour and water. Add the slurry to the wok and cook on high flame once the sauce gets thick and coats the florets switch off the flame. Add chopped spring onion and stir.
Serve hot with fried rice or hakka noodles
