Ingredients
Head cauliflower, cut into florets (not too small)
For the batter
60g cornflour
60g flour
15g sesame seeds
5g salt
3g baking soda
approx. 120ml iced water
For the sauce
30g ginger matchsticks
30g grated garlic
100g tomato ketchup
60ml light soy
30ml rice vinegar
30g sugar
garnish/ serve with 50g peas, 6 chopped spring onions, sticky rice
Method
1. Whisk the batter ingredients together, then dip in the florets and deep fry for 3-4 minutes, drain
2. To make the sauce, whisk together, then warm to a simmer
3. Add the peas and onions,
4. Spoon rice into a bowl, add cauliflower, pour over sauce
If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com
