1 head of cauliflower, broken into florets
pinch of Ajinomoto
oil for deep frying
Batter:
1/2 cup refined flour
1/4 cup cornflour
1/4 teaspoon chili powder
salt to taste
water as needed
Sauce:
2 tablespoons oil
2 tablespoons finely chopped spring onion
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 tablespoon finely chopped green chilies
1/4 teaspoon white pepper
2 tablespoons soy sauce
1/4 teaspoon sugar
pinch of Ajinomoto
1 tablespoon cornflour mixed with 1/4 cup water
1 cup vegetable stock or water
salt to taste
Wash the cauliflower florets, sprinkle a little salt and ajinomoto and set aside for 5 minutes. Combine all the ingredients mentioned under batter. Beat well and prepare a thick coating batter. Heat the oil in a frying pan. Dip the cauliflorets one by one in the batter and deep fry. Drain when golden brown. Set aside. Heat 2 tablespoons of oil in a pan. Add the spring onions, ginger, garlic and green chilies. Fry for 1/2 minute. Add the stock, pepper, soy sauce, sugar, ajinomoto and salt. Simmer uncovered for 1 minute. Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Add the fried cauliflowerets just before serving. Garnish with spring onion tops.
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