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Spiced Cauliflower Tempura
Your best bet when craving for fried snacks but afraid to go all meat or get too stuffed for the next meal. I have also tried to mix it with shrimp if you prefer you can simply steam or boil some shrimp & serve in a separate bowl. -i suggest preparing at least two different kinds of sauce or dips, like for example one creamy tangy dip paired with a soy sauce based dip and to make it more appealing do add some fruit wedges/slices to garnish. Ingredients
- Cauliflower medium to large, leaves & main stalk removed cut into small pieces(they get hard to fry if the flowerets are large)
- Onions medium 2-3 pieces very finely chopped
- Dried chili, any kind will do i guess. 2-3 pieces crushed
- All purpose flour 1 1/2 cup
- Milk powdered 1 cup
- Cornstarch 1 Tbsp
- Chinese five spice 2 Tbsp
- Dash of salt use sparingly
- Eggyolk of two large eggs
- Water for the batter i'd say around 1 cup
- Your choice of cooking oil for DEEP frying around 3-4 cups depending on how deep the pan is going to be.
Directions
- Make sure cooking area & utensils are clean & ready to use.
- Prepare the veggies then drain, sift the flour milk & cornstarch then combine along with the chinese five spice on a large deep bowl.
- Pour in eggyolks onto the dry batter then slowly add water to avoid forming of lumping & clumps ; when batter is smooth enough drop in floweretes followed by the onions mix well sprinkle chili & salt evenly give another final mix before frying.
- Oil has to be ready for frying to avoid soggy or raw results, drop the batter gently & evenly to refrain any burn incident, turn batter on the other side after a minute(by the way i observed it doesn't turn golden brown so don't expect it too much okay?! :-D)
- Right after frying lay tempura on absorbent kitchen paper towels or simply put it on a rack to cool it off a little.
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