This dish can be served as a delicious snack as well as a component in an entrée. Courtesy of David Hawksworth of Hawksworth Restaurant.
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ingredients
Tampura Batter
500
mL rice flour
2
Tbsp sesame oil
1
Tbsp baking powder
1
tsp baking soda
2
Tbsp sherry vinegar
50
mL grapeseed oil
Caulfilower
1
heads cauliflower
250
g all-purpose flour
500
mL Tempura Batter (see recipe)
200
mL Korean chili sauce (we make ours in-house, but you can buy in any Asian grocery store)
50
g white sesame seeds, toasted
30
g scallion, sliced
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directions
Step 1
Combine all in a bowl and whisk until fully incorporated; some lumps are okay.
Step 2
Reserve until needed.
Step 3
Cut cauliflower into 1-inch florets.
Step 4
Blanch in salted water for 15 secs and place in ice bath to stop cooking.
Step 5
Dust cooked cauliflower florets in all purpose flour and then dip in tempura batter.
Step 6
Pan fry in cast iron pan with 1-inch-deep canola oil (350ºF) until crispy, turning in oil carefully if needed.
Step 7
Remove from oil when crispy and toss in Korean chili sauce.
Step 8
Put in bowl and sprinkle with sesame seeds and scallion.