KOREAN FRIED CAULIFLOWER

Transform humble cauliflower florets into a compelling snack by double-frying in a light, bubbly batter to form a crisp shell, and then tossing in an addictive chilli sauce mixed with numbing Sichuan peppercorns.

SERVES 6 H

rapeseed oil, for deep frying

H 1 large cauliflower, cut into large florets

H toasted white sesame seeds, for sprinkling

H 4 spring onions, thinly sliced on the diagonal (including green parts)

FOR THE CHILLI SAUCE

H 75g gochujang

H 2 tbsp light soy sauce

H 2 tbsp rice vinegar

H 2 tsp light brown sugar

H 1 tbsp honey

H 2 garlic cloves, chopped

H 3cm piece of ginger, finely grated

H ½ tsp each of Sichuan and black peppercorns, toasted and coarsely ground

FOR THE BATTER

H 125g plain flour

H 2 tbsp cornflour

H ½ tsp baking powder

H 1 egg white, beaten to soft peaks

H 150ml ice-cold sparkling water

H First make the chilli sauce. Whisk everything together in a small saucepan and cook over a low-medium heat for 5 minutes until syrupy. Take off the heat and set aside.

H Heat the oil in a deep-fat fryer or in a deep, heavybased saucepan (no more than half full) to 180C – if you don’t have a thermometer you will know the oil is ready when a cube of bread added to the pan turns

golden in 20 seconds. Line a plate with kitchen paper. H While the oil is heating, make the batter. In a large bowl, mix together the dry ingredients, fold in the beaten egg white then mix in the water a little at a time. Dip the cauliflower florets in the batter and deep-fry in batches for

4-5 minutes until golden and crisp. Remove with a slotted spoon, drain on kitchen paper, then fry in batches for a second time for a minute or two to get them extra crunchy.

H Drain again on kitchen paper then toss in the chilli sauce. Sprinkle with sesame seeds and spring onions and serve.