Korean crispy cauliflower with spiced mayo
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
These cauliflower bites are deep fried twice for the crispiest batter, then tossed in a sticky sweet dressing. Serve with a spicy Korean-style mayo and a sprinkle of toasted sesame seeds.
Ingredients
For the sticky sauce
- 1 tbsp vegetable oil
- 3 garlic cloves, crushed
- 1 heaped tsp grated ginger
- 3 tbsp gochujang paste
- 2 tbsp ketchup
- 2 tbsp runny honey
- 1 tbsp rice wine vinegar
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- salt and freshly ground black pepper
For the battered cauliflower
- 8 tbsp plain flour
- 8 tbsp cornflour
- 8 tbsp potato starch
- 1 tsp garlic powder
- 1 tsp gochugaru or red chilli flakes
- 250ml/9fl oz cold sparkling water
- 1 large cauliflower, cut into bite size florets
- vegetable oil, for deep frying
For the Korean-style mayonnaise
- 4 tbsp mayonnaise
- 3 tbsp gochujang paste
For the garnish
- 1 tbsp toasted sesame seeds
- 3 spring onions, julienned and placed in iced water
- 1 red chilli, finely sliced
Method
Add the vegetable oil to a medium saucepan over a high heat. Once hot, add the garlic and ginger and fry for 2 minutes.
Add the gochujang, ketchup, honey, rice wine vinegar and soy sauce. Bring to a simmer and cook for at least 5 minutes until thick and sticky. Season with salt, pepper and sesame oil. Stir though the sesame seeds and set aside.
For the battered cauliflower, combine the plain flour, cornflour, potato starch, garlic powder, gochugaru (or chilli flakes) and a pinch of salt and pepper in a large bowl.
Slowly add the sparkling water to the flour and mix to form a smooth batter. Add the cauliflower and toss to coat evenly.
To fry the cauliflower, pour enough vegetable oil into a large, deep saucepan to form a layer about 3–4cm/1–1½in deep. Place over a medium heat until the oil reaches 170C on a cook's thermometer (alternatively, test the oil is at the correct temperature by dipping a wooden spoon into the oil, small bubbles will form around the wood when the oil is ready). CAUTION: hot oil can be dangerous. Do not leave unattended.
Using a fork, carefully drop the cauliflower florets into the oil one at a time. Don't overcrowd the pan, you will probably have to fry the cauliflower in a few batches, depending on the size of your pan. Turn and fry until just lightly golden. Carefully remove the cauliflower from the hot oil using a slotted spoon and put on a plate lined with kitchen paper to absorb any excess oil. Repeat with the remaining cauliflower.
Once all the florets are done, heat the oil to 170C again and return the cauliflower back to the oil for the second fry (again you will have to do this in batches). Cook until golden-brown, remove using a slotted spoon and place on fresh kitchen paper to absorb the oil.
When all the cauliflower florets are cooked, toss them in the sticky sauce to coat evenly.
For the Korean-style mayonnaise, mix the mayonnaise and gochujang in a small bowl. Season with salt.
Sprinkle the cauliflower with sesame seeds, spring onions and chilli. Serve with the mayonnaise on the side.
