Kung Pao Cauliflower

Ingredients

• 1 Medium,Cauliflower head,cut into florets
• For Marination and cover:
• 3 Tbsp Cornstarch
• 3 Tbsp APF/ All purpose Flour / Maida
• As per need Salt
• 1 Tbsp Soy Sauce
• 1/2 Tbsp Rice Vinegar / Chili Vinegar
• 1 Tsp Paprika/ Chili Powder
• 8 Tbsp or more Water
• Oil for Deep Frying
• For Sauce:
• 3 Tbsp Roasted Sesame Oil
• 1 Small,Red Onion,diced
• 1 Small,Red Bell Pepper,diced
• 1 Tbsp Garlic,minced
• 1 Tbsp Ginger, minced
• 2 Sprigs Spring Onion,chopped
• 6 Dry Red Chili Peppers,broken in half
• As per need,Salt
• 2 Tbsp Brown Sugar
• 1/3 Cup Peanuts
• 1 Tsp Freshly cracked,Black Pepper
• 1/2 Tsp Freshly cracked,Red Chili,dry
• 3 Tbsp Soy Sauce
• 1.5 Tbsp Rice Vinegar/Chili Vinegar
• 1.5 Tbsp Chili Paste / Sambal Oelek
• 1 Tsp Cornstarch
• 1/4 Cup Water

Instructions

1. Clean the cauliflower florets and add the ingredients mentioned for marination.
   Next add the flours and water little by little to form a smooth coating for the florets.
   Do not make this coating water or very thick.
2. In a deep frying pan,add oil and when its hot,slowly add the florets in batches.
   Fry them on medium flame till cooked.
   Then drain them on kitchen tissue paper.
3. In a pan,add sesame oil and when its hot,add the veggies,red chili and peanuts and stir fry them till veggies are crisp and starts to smell nice.
   Add the spices and sauces mentioned.
   Saute further,and add the cornstarch mixed in water,adjust the salt.
   Let the sauce simmer for a few seconds.
4. Finally add the cauliflower florets and toss well.
   Add some reserved spring onion greens.
   Serve hot with some rice or noodles.