Crispy cauliflower with chili lemon sauce
This is one dish that cannot be prepared and cooked ahead. Serve it as soon as it is cooked to enjoy the cauliflower while the crust is ultra crisp.Sprinkling toasted sesame seeds and scallions is optional but highly recommended.
Ingredients
Sauce
- 6 tablespoons white sugar
- 4 tablespoons lemon juice
- 1 teaspoon rock salt
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 1 to 2 tablespoons chili flakes Korean chili flakes, please!
Cauliflower
- 1 cauliflower trimmed and cut into florets
- 1 egg white
- 2 teaspoons rock salt
- ½ teaspoon ground black pepper
- ¼ to ⅓ cup potato starch the amount depends on the size of the cauliflower
- cooking oil for deep frying
Garnish
- toasted sesame seeds
- sliced scallions
Instructions
Make the sauce
- Dump all the ingredients for the sauce into a sauce pan.
- Cook over medium heat, swirling the pan occasionally, until the sugar is melted and the mixture has thickened (it thickens as it cools so don't boil for too long).
Fry the cauliflower
- Place the cauliflower florets in a large bowl, add the egg white, salt and pepper, and toss to moisten all the florets.
- Add the starch and toss thoroughly until the florets are evenly coated.
- In a wok or frying pan, heat enough cooking oil to reach a depth of three inches.
- Fry the cauliflower florets until the crust is crisp.
Assemble the dish
- Divide the fried cauliflower florets among small bowls.
- Drizzle sauce over them.
- Garnish with toasted sesame seeds and sliced scallions.