1 medium sized cauliflower, cut into small florets
4 tbsp corn flour, and extra for slurry
3 tbsp All purpose flour
300mls water, divided
1 tbsp garlic chopped
1 tbsp ginger chopped
1 Green chilli, sliced
2 tbsp light soy sauce
2 tbsp Puteri tomato sauce
2 tbsp Puteri chilli sauce
1 tbsp vinegar
2 tsp sugar
Salt and black pepper to taste
Spring onion for garnish
Clean the cauliflower florets, and soak in hot water for 10 minutes. Drain and pat dry the cauliflower.
Add the corn flour, all purpose flour, black pepper and salt to a mixing bowl. Add the water a little at a time and make a thick batter. Add the florets to the batter and mix well.
Heat oil for deep frying over a medium heat. Add the cauliflower in batches until it's golden brown.
In a saucepan at medium heat, add the garlic, ginger and chilli. Saute for 2 mins. Add Puteri Chilli Sauce and Puteri Tomato Sauce and stir over a low heat for 1 minute. Add the vinegar, sugar, black pepper.
Add the water and cook for 2 mins. Season with salt. At this point, prepare some cornstarch slurry and add to the sauce a little by little just to slightly thicken up the sauce.
Add the fried cauliflower florets and stir well coating them in the sauce. Garnish with some spring onion. Enjoy!