Kung Pao Cauliflower Recipe

Name: Kung Pao Cauliflower
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: indo chinese
Ingredients: 30 g · All-purpose flour; 350 g · Cauliflower; 15 ml · Chilli sauce; 45 g · Cornstarch; 6 pieces · Dried red chilli; 15 g · Garlic; 10 g · Ginger; 300 ml · Oil; 40 g · Peanuts; 15 ml · Rice vinegar; Salt; 30 ml · Soy sauce; 40 g · Spring onion; 10 g · Sugar

Ingredients

2 servings

Contains: gluten·peanut·soy

All-purpose flour
30 g
Cauliflower
cut into florets
350 g
Chilli sauce
15 ml
Cornstarch
45 g
Dried red chilli
6 pc
Garlic
chopped
15 g
Ginger
chopped
10 g
Oil
for frying
300 ml
Peanuts
40 g
Rice vinegar
15 ml
Salt
to taste
Soy sauce
30 ml
Spring onion
chopped
40 g
Sugar
10 g

Flavor profile

Spice

Sweetness

Richness

Method

1Cut cauliflower into bite-size florets and pat completely dry.
2Whisk cornflour, plain flour, salt and 60ml water into a thick coating batter.
3Dip florets in batter and deep-fry in hot oil until golden and crisp, then drain.
4In a wok heat 15ml oil and crackle the dried red chillies until fragrant.
5Add chopped garlic, ginger and spring onion whites; stir-fry 30 seconds.
6Pour in soy sauce, vinegar, sugar and chilli sauce with 60ml water; simmer to a glaze.
7Slide in the fried cauliflower and roasted peanuts, tossing to coat every piece.
8Finish with spring onion greens and serve immediately while crunchy.