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1
Take a thoroughly washed cauliflower and separate into florets.
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2
Steam them for about 15 minutes until half cooked.
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3
Mix all purpose flour, rice flour, corn flour, soya sauce, vinegar and chili powder.
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4
Mix ingredients with water to make a semi-thick batter.
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5
It shouldn't be of running consistency.
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6
Dip the florets one by one into the batter to coat them evenly
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7
Deep fry the coated florets in 400ml vegetable oil until mild brown and crust is formed.
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8
Coarsely chop the onions, chilli, capsicum and garlic.
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9
Finely chop the ginger.
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10
Take 2 tablespoons vegetable oil (preferably that used for deep frying the florets) in a wok and put it on high flame.
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11
When fumes start, add the ginger and garlic and fry in high for about a minute
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12
Now add the onions, capsicum and chilli and saute for 2-3minutes on high flame.
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13
Add 1 tablespoon chilli sauce, 2 teaspoons vinegar, 1 tablespoon soy sauce and Ajinomoto (MSG) and mix well.
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14
Now add 2 tablespoons tomato ketchup and 1 teaspoon honey (optional)
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15
Add fresh chopped spring onions and mix well
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16
Introduce the fried florets and mix and toss on high flame for about 2 minutes
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17
Serve piping hot as they become a bit soggy after 15 minutes.
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18
Garnish with coriander / Cilantro if you like.
