National Post (National Edition)
CAULIFLOWER POPCORN WITH BLACK VINEGAR DIPPING SAUCE
❚ 1 cauliflower, cut into small florets ❚ Small handful of Thai basil leaves ❚ 6 spring onions, thinly sliced
❚ 2 red chilies, thinly sliced
❚ 4 garlic cloves, thinly sliced
❚ Peanut oil, for deep-frying
❚ Lime wedges, to serve
For the dipping sauce:
❚ 100 mL (scant 1/2 cup) Chinkiang black vinegar
❚ 80 mL (1⁄3 cup) light soy sauce
❚ 1 red chili, finely chopped
❚ Small thumb of ginger, finely grated
❚ 2 tsp toasted sesame oil
❚ 1 tsp superfine sugar
❚ 1 tbsp sesame seeds, toasted
For the batter:
❚ 2 tsp Sichuan peppercorns ❚ 2 tsp black peppercorns
❚ 2 tsp sea salt
❚ 200 g all-purpose flour
❚ 4 tbsp cornstarch
❚ About 300 mL (1 1/4 cups) ice-cold sparkling water
1. To make the dipping sauce, simply whisk together all the ingredients.
2. For the batter, heat a dry frying pan over medium heat and toast the peppercorns until they are aromatic. Tip into a mortar and pestle, along with the salt, and crush to a coarse powder. Empty out into a mixing bowl, add flour and cornstarch, and mix well. Now whisk in the sparkling water, adding just enough to make a batter with a whipping-cream consistency and being careful not to overbeat.
3. Fill a large, heavy-based saucepan a third full with the deep-frying oil. Heat the oil to 180°C (356°F)
— if you don't have a thermometer, you will know the oil is ready when a cube of bread turns golden brown in 20 seconds. Dip the pieces of cauliflower into the batter, one at a time, letting the excess drip off, and deep-fry until golden. Remove with a slotted spoon and drain on kitchen paper. Dip the basil leaves in batter and fry in the same way.
4. When you have finished frying the cauliflower and basil leaves, carefully pour out most of the oil from the pan, leaving just a few tablespoons. Place over medium– high heat and flash-fry the spring onions, chilies and garlic for a minute or so, until the garlic is just beginning to colour. Drain on kitchen paper, scatter over the cauliflower and toss. Serve immediately, with lime wedges for squeezing and the dipping sauce alongside.
Serves: 4 as a starter