Dec 30, 2011

Honey Chilli Cauliflower

Honey Chilli Cauliflower

Serves: 3

You will need

500 g cauliflower florets

1 cup (200 g) flour

2 teaspoons corn flour

½ teaspoon salt

200 ml oil to deep fry cauliflower florets

Extra 1 tablespoon oil

6 shallots, cut into slices / 2 tablespoon spring onions, chopped

1 - inch piece green ginger or normal ginger

1 capsicum, remove seeds and cut into cubes

2 tablespoons honey

2 teaspoons corn flour

1 cup water (200 ml)

2 tablespoons Chinese chilli sauce or normal chilli sauce

1 tablespoon (or 3 teaspoons) lemon juice

1 tablespoon soy sauce

1 tablespoon spring onion greens for garnishing


Wash and clean cauliflorets and drain out water thoroughly. Wipe each piece with a kitchen towel. Coat cauliflower florets lightly with flour – corn flour mixture, which has been seasoned with salt.

Fry half the cauliflower florets in deep hot oil until golden brown. Reduce heat, cook approximately five minutes, or until cauliflower florets softens / is cooked through. Remove from oil, drain on absorbent paper. Repeat with remaining cauliflower florets. Pour off excess oil.

In another pan / wok, heat 1 tablespoon oil. Add sliced shallots / spring onions and fry light pink in color.

Add peeled and grated green ginger / normal ginger to pan, sauté gently for one minute.

Add capsicum cubes and fry for 3 - 4 minutes.

Add honey, stir for one minute. Add combined corn flour, water, chili sauce, lemon juice and soy sauce. Stir until sauce boils and thickens.

Add deep fried cauliflower pieces , toss in sauce for three minutes or until cauliflower is heated through. Decorate with spring onion greens. You can also sprinkle shallow fried chopped garlic. Serve hot with Rice / Fried rice / Noodles.

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