INGREDIENTS:
1 small
head cauliflower, wash & cut into florets
1 small
green bell pepper, cubed
1/2 small
red onion, cubed & 2 cloves garlic - sliced
1/4 cup dry
roasted cashews
4 dried
Thai chilis/red chilis
oil for
frying and cooking
Batter ingredients:
Mix 3/4 cup
all-purpose flour, 1/4 teaspoon salt, a few shakes of white pepper in a bowl
with 1 cup of cold water until well combined. The batter should be on the
thicker side.
Method:
Dip
cauliflower florets in batter, shake off excess & fry until golden brown.
(I used a small saucepan) Drain excess oil on a paper towel.
(Bake
version: grease a baking sheet pan with oil, place battered cauliflower florets
on the pan.
Bake at
485F until light golden brown for about 20-25 mins, be sure to flip halfway
& brush a florets with oil, if needed. For the last few minutes, you may
broil to get a crispier texture)
Sauce
ingredients: Mix together 1/2 tablespoon dark soy sauce, 1/2 tablespoon sugar,
2 tablespoons soy sauce & 1 tablespoon Chinese cooking wine/sherry in a
bowl & set aside.
In a heated
nonstick pan with 1 teaspoon oil, sauté onion, garlic, bell pepper, dried
chilis until fragrant. Add sauce and cook mixture for 10-15 seconds. Then, add
cauliflower florets, cashews, and coat cauliflower well with the sauce