Popcorn Cauliflower
Ingredients
- 500g Small Cauliflower florets
- 2 spring onions thinly sliced
- 1 tbsp sesame mixed seeds
For the Gochujang sauce:
- 300g Gochujang sauce
- 200g Gochujang paste
- 45ml soy sauce, 65g honey
- 20ml Mirini
- 1 tsp cider vinegar
- 1 tsp sesame oil
For the tempura batter:
- 400g tempura batter
- 100g corn flour
- 100g plain flour
- 200ml sparkling water
- Pinch of salt)
Cooking instructions
For the tempura batter:
- Sift the two flours together
- Whisk in sparkling water until smooth with no lumps.(If very thick add a touch more water)
To cook:
- Add cooking oil to a deep pan (enough to cover the cauliflower) and heat to 160°c (do not leave unattended)
- While the oil is heating up add the cauliflower to the tempura batter and coat well (batter should be thick enough to stick)
- Once the oil is hot add the cauliflower and fry until it is golden and crispy
- Remove cooked cauliflower and place on a kitchen cloth (or sieve) to remove excess oil
- Add cooked cauliflower to the sauce and toss until it is generously coated
To serve:
- Serve in a bowl topped with sliced spring onion and sprinkled sesame seeds