Ingredients
1 medium Cauliflower , separated into medium florets
1 tablespo to deep fry Oil
2 teaspoons Ginger-garlic paste
1 tablespoon Red chilli sauce
1 1/2 teaspoons Dark soy sauce
to taste Salt
to taste Crushed black peppercorns
2 tablespoons Refined flour (maida)
2 tablespoons Cornflour/ corn starch
1 tablespoon Garlic , chopped
1 inch Ginger , chopped
1 Green chillies , finely chopped
1 stalks Spring onion greens , diagonally sliced
1 tablespoon Tomato ketchup
1 tablespoon Cornflour/ corn starch slurry
1 teaspoon Vinegar
for garnishing Spring onion green curls
to serve Fried rice
Directions
- Heat sufficient oil in a kadai.
- Take cauliflower florets in a bowl, add ginger-garlic paste, red chilli sauce, 1 teaspoon soy sauce, salt and crushed peppercorns and mix well. Add refined flour and corn flour and mix till well coated.
- Slide the marinated cauliflower florets into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Heat 1 tablespoon oil in a non-stick pan, add garlic and ginger, mix and sauté till golden brown.
- Add green chillies, mix and sauté for 30 seconds. Add spring onion greens, mix and sauté for 30 seconds.
- Add 2 cups of water and mix. Add tomato ketchup and mix. Add remaining soy sauce and mix well.
- Add salt and crushed peppercorns, mix and bring the mixture to a boil. Add corn flour slurry, mix and cook till the mixture thickens slightly.
- Add fried cauliflower florets, mix and cook for 1-2 minutes. Switch off heat, add vinegar and mix well.
- Transfer into a serving bowl, garnish with spring onion green curls and serve hot with fried rice.