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Recipe (yields 2-3 servings)âŁâŁ
đąIngredientsâŁâŁ
- 1 small head cauliflower, wash & cut into florets⣠& pat dry with paper towels âŁ
- 1 small green bell pepper, cubedâŁâŁ
- 1/2 small red onion, cubedâŁ
- 2 cloves garlic - slicedâŁâŁ
- 1/4 cup [40g] dry roasted cashewsâŁâŁ
- 4 dried Thai chilis/red chilisâŁ, softened in hot water & drainedâŁ
- oil for frying & cookingâŁâŁ
âŁđąBatter âŁ
- 3/4 cup [96g] all-purpose flourâŁ
- 1/2 - 3/4 cup ice-cold waterâŁ
- 1/4 teaspoon saltâŁ
- a few shakes of white pepperâŁ
đąSauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.âŁâŁ
âŁ
â
Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.âŁ
â
Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.âŁ
â
Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/âŁ
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)âŁ
âŁâ
To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sautĂŠ onion until translucent. Then add garlic, bell pepper, chili & continue to sautĂŠ until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.âŁ
â
Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.âŁ
*Please be sure to dry florets well before coating or the liquid will slowly thin down
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