SWEET AND SOUR CAULIFLOWER BÔNG CÁI TRÁNG XÀO CHUA NGỌT

• portioner: Serves 2-4

Ingredienser

For the marinade

1 tablespoon light soy sauce

2 teaspoong oaster (superfine) sugar

1 teaspoon sesame oil

¼ tenspoon white pepper

1 teaspoon garlle powder

500 g (1lb 2 oz) cauliflower florete

For the sweet and sour sauce

2 tablespoons white wine or rice vinegar

4 tablespoons brown suger

100 ml (3½ fl oz/edant ¼ Gup) vegetable etock (mako from half a stock oube)

a tablespoona ketchup

2 toaspoonó tomato purée (paste)

2 tablespoons pineapple juice, from tin used for the vegetables

1 teaspoon cornflour (cornstaroli)

1 tablespoon light soy saude

Lor the vegetables

2 egge, beaten in a shallow bowl

100 g (8/ oz/generous # dup) Gorflour (cornstarch), plus more for dusting booking all, for deep frying

1 tablespoon ghae

1 onlon, alloed into elghthe

2 garlie oloves, finely chopped / red (bell) pepper, elleod into 2 6m (% In) wide stripe

160 g (6 t2) oburgette (zucchini), out into thin long stripe

160g (a/ (a/02) mangotout (snow poss) or sugar anap pend

100 g (3/ 02) any vanety of mushroome, allood bite-slee

100 g (9/ oz) charry tomatoee, halved

Strell tin (about 226 g (8 68)) of pineapple ohunka

Vejledning

In a large bowl, mix äll the marinade ingredients together and set aside,

Mix together all the Ingrediente for the swe and sour sauce, Set aside. Have three shallew bowls ready « one for We beaten egg, one for cornflour and one to placo the coated cauliflower. Dip a cautiflower ford in the beaten egg, then dredge it with comlour and tap off any excess flour, then pläce it in the third bowl and repeat with all the florets, In a wok or deep frying pan (skillet), add about 2.5 om (1 in) depth of cooking oil end brng to about 170°C (326"F), Deep-fry the Goaled cauliflower for exactly 4 minutes until they tur golden then set to dool on a rack or paper towel

For a orlepler affair, recoat the caulflower In cornflour and double fry, the second time for 2 minutes at 170°G (026*p),

In the same wok, over a high heat, add the ghee, Once It has melted, add the onions

tô chat on the edges and then the garlie, Once the garlic starts to turn golden, throw in the red pepper, courgette and mangotout, Quickly sill fry and toss for about 2 minutes then add the mushrooms. Continue to fry for a more minules then add the cherry tomatoes and pineapps chunke, Mix together then add the sweet and sur sauce, Toss and book together until it beogres ley, thick, sauoy and glossy. Turn off the hout and fold in the cauliflower florets, Garnish with the apring onion, sorlander, cashews, chill and sesame seeds, if using, and a squeeze of lime and a sprinkle of zeal. berve Immediately with steamed roe,