Cauliflower floret in batter with sweet and sour dip

Name: Cauliflower floret in batter with sweet and sour dip
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Garlic clove; 10 g Ginger Tuber; 80 g roasted peppers in brine (glass); 5 TABLESPOONS Sugar; 5 TABLESPOONS Vinegar; 1 TEASPOON Sambal Oelek; 1 TEASPOON Cornstarch; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 50 g Flour; 125 ml Rice wine; 1 (approx. 1 kg) Head Cauliflower; 1 l Frying fat; 4 TABLESPOONS Sesame seed

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Garlic clove
10 g Ginger Tuber
80 g roasted peppers in brine (glass)
5 TABLESPOONS Sugar
5 TABLESPOONS Vinegar
1 TEASPOON Sambal Oelek
1 TEASPOON Cornstarch
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
50 g Flour
125 ml Rice wine
1 (approx. 1 kg) Head Cauliflower
1 l Frying fat
4 TABLESPOONS Sesame seed

Directions

1
Peel garlic and ginger and chop finely. Drain peppers and cut into small pieces. Mix sugar, vinegar, 5 tablespoons of water, sambal olek and starch. Heat the oil in a small pot. Fry garlic and ginger briefly. Deglaze with the sauce, add paprika and bring to the boil. Simmer for about 2 minutes at low heat. Season to taste with salt and pepper. Remove from the heat and let it cool down
2
In the meantime, mix egg, flour and wine to a smooth dough. Let it swell for about 5 minutes. Remove outer leaves from cauliflower. Cut the florets from the stalk, possibly halve them and cook in boiling salted water for about 3 minutes. Drain and quench
3
Heat the frying fat in a pan. Dip cauliflower florets in 3 portions into the batter, sprinkle with sesame seeds and deep-fry in the hot fat for approx. 3 minutes until crispy. Drain on kitchen paper. Arrange crispy cauliflower florets with dip on plates