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Battered cauliflower, gochujang dipping sauce

 

This was so good!. Inspired by Marion Grasby's recipe but I used my own batter and made my own gochujang sauce.

 

Batter

 

1/2 cup plain flour

1/2 cup cornflour

1 teaspoon salt

1 teaspoon sugar

1 teaspoon baking powder

1/2 cup soda water plus more

 

Add all batter ingredients together into a bowl and whisk. You will need add more soda water as you go. You want a thick batter but so it still runs off a spoon. It doesn't have to be exact it will still work you could make the batter thinner if you prefer a light batter.

 

Cauliflower

 

1/2 head cauliflower cut into bite size pieces

Toasted sesame seeds and chopped spring onion to garnish

 

Gochujang sauce

 

3 tablespoons gochujang ( Korean chili paste sold in the Asian section of most supermarkets )

2 tablespoons soy sauce

1 teaspoon malt vinegar

1 teaspoon sugar

1 tablespoon sesame oil

4 tablespoons water

 

Mix all sauce ingredients together in a bowl, heat in the microwave for 1 minute or so to warm through just before serving.

 

Heat up a deep fryer to 180degrees Celsius. Add your cauliflower to the batter and stir with a spoon to coat. Using tongs gently lower the batter coated cauliflower into the fryer and cook for 2 minutes or until golden. Do this in batches then drain on paper towel and season with salt. Serve immediately with the gochujang sauce, garnish with the toasted sesame seeds and chopped spring onion.

 

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