This is such a cool recipe! It took me a while to find out how to make it and this recipe nails it. I have well documented photos because I always want to remember this recipe. It comes from Saveur Magazine. I first tasted this at an Indian/Chinese restaurant in Washington DC and loved it! It is not that hard but deep frying anything always is a hurdle to get over in the kitchen because it is messy and a pain to pour the oil back in the containers afterward. This recipe is worth it and you only need about an inch of oil so its not that bad.
SERVES 4
Ingredients
12 cloves garlic
4 (2″) pieces peeled fresh ginger (3 cut into thin coins, 1 julienned)
1 head cauliflower, cut into large florets
Kosher salt
2⁄3 cup cornstarch
2⁄3 cup flour
1 tsp. red chile powder
Freshly ground white pepper
2 tsp. plus 3 tbsp. soy sauce
Peanut oil for frying
2 small onions, chopped
a little bit of chopped carrot and red or green bell pepper (this is my addition to the recipe)
8-10 Thai chiles, thinly sliced
1⁄2 cup ketchup
1 1⁄2 tbsp. sesame oil
2 scallions, thinly sliced
Cilantro leaves
Instructions
Purée garlic, ginger coins, and 1⁄3 cup water in blender; set aside. Boil cauliflower in a pot of salted water until tender, 6–7 minutes; drain.
Whisk together cornstarch, flour, chile powder, 1⁄2 tsp. salt, and 1⁄4 tsp. pepper in a bowl. Stir in half the garlic paste, 2 tsp. soy sauce, and 3⁄4 cup water to make a batter. Pour oil into a large deep skillet to a depth of 1″; heat over medium-high heat. Working in batches, dip cauliflower in batter; fry until golden, 5–6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Drain all but about 6 tbsp. of the oil. Add onions, carrot and bell pepper; cook for 3–4 minutes. Add chiles and remaining garlic paste; cook until paste is lightly browned, 3–4 minutes. Add ketchup, remaining soy sauce, sesame oil, and 1⁄3 cup water. Boil; lower heat to medium-low; simmer until thick, 1–2 minutes. Season with salt and pepper to taste; toss cauliflower in sauce. Garnish with remaining ginger, scallions, and cilantro. Serve with white rice, if you like.
