Watch Eva Pau's Asian Christmas on the 22 & 23 December on RTÉ One.
Ingredients
Serves: 4
Prep Time: 15mins
Cook Time: 15mins
- 1 large head of cauliflower, cut into florets
- 170g kewpie/japanese mayonnaise
- 2tbsp sriracha sauce
- 2tbsp sweet chilli sauce
- 1 scallion, chopped
- 1 tsp Sichimi Togarshi ( Japanese 7 spice powder)
- Salt
Batter mix:
- 240g plain flour
- 120g cornflour
- 2tsp baking powder
- 2tsp bicarbonate of soda
- 400ml cold water
- 2tsp garlic powder
- 2tsp salt
- 1tsp coarse black pepper
Method
- In a large bowl, mix together the dry ingredients before slowly adding the cold water for the batter mix.
- Chop your cauliflower into bite sized florets.
- Heat 1inch of oil in a wok or pan to 175degrees.
- Coat the cauliflower in the batter and shallow fry them on each side for 3minutes until golden in colour and crispy. Set them onto a plate.
- In a small bowl, make your bang bang sauce by mixing together the mayonnaise, sriracha sauce, sweet chilli sauce and a pinch of salt.
- To serve, sprinkle the cauliflower with chopped scallion and shichimi togarashi and serve with your bang bang sauce.
