Vancouver Magazine
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by Chef David Hawksworth
Ingredients:
1 head of cauliflower250 g AP Flour500 ml tempura batter (see recipe)200 ml Korean chili sauce (gochujang)50 g toasted white sesame seeds30 g sliced scallion
Method:
Cut cauliflower into 1″ floretsBlanch in salted water for 15 secs and place in ice bath to stop cookingDust cooked cauliflower florets in all purpose flour and then dip in tempura batterPan fry in cast iron pan with 1 ” deep canola oil ( 350F) until crispy, turning in oil carefully if neededRemove from oil when crispy and toss in Korean chili saucePut in bowl and sprinkle with sesame seeds and scallion
Tempura batter:
500 ml rice flour2 T sesame oil1 T baking powder1 T baking soda2 T sherry vinegar6 egg whites1/2 cup water50 ml grapeseed oil
Combine all in a bowl and whisk until fully incorporated, some lumps ok
Reserve until needed