Tempura of Cauliflower and Chilli Dip
Serves: 4
Preparation: 20 minutes
Cooking Time: 20 minutes
Ingredients
- 1 medium cauliflower, cut into small florets
- 1tsp curry powder
- 1tbsp chopped parsley
- 100g plain flour
- 2 eggs, separated
- 200ml chilled sparkling water
- Sunflower oil for shallow frying
- 2 big red chillies, finely chopped
- 100g caster sugar
- 50ml water
- 50ml white wine vinegar
Method
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Firstly make the chilli sauce by simply placing all the ingredients into a small saucepan and over a medium heat bring to the boil and cook for 5 minutes until the sauce begins to thicken, remove from the heat and leave to cool.
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Next cook the cauliflower in boiling water for about 2 minutes, drain, refresh under cold water then leave to dry on kitchen roll. In a large mixing bowl add the flour, curry powder, parsley and season to taste.
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Next add the egg yolks and sparkling water and whisk to form a smooth batter. In a clean separate bowl whisk the egg whites until stiff, and then fold into the batter. In a wok or a medium saucepan add enough sunflower oil to about 5cm deep.
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Heat the oil until a small cube of bread becomes golden and crisp. Add the cauliflower to the batter and cook in small batches in the hot oil for about 2-3 minutes until golden. Lift out with a slotted spoon and drain on kitchen roll.
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Place the cauliflower onto a serving plate, sprinkle over a little salt and serve with the chilli dip.
- This recipe has one or more red traffic lights. It’s fine to eat occasionally or as a treat.