Prawn Fried Rice with Sweet and Sour Cauliflower. (Part 2)
This is Part 2 of the recipe where I show you the recipe for a fantastic sweet and sour cauliflower sauce which goes well with any Chinese main.
I gained inspiration for this dish from a sweet and sour prawn dish that I ate at a Thai restaurant. I loved the dish so much, I returned to the restaurant and had the same dish the next day!
When I tried it out at home with a little help from the internet with both prawns and cauliflower (for my vegetarian days), the dish turned out almost as good as the one from the Thai place and I could not stop beaming. 😃
I hope you enjoy making this dish (and devouring it!) just as much as I did.
Serves: 2
Prawn Fried Rice with Sweet and Sour Cauliflower. (Part 2)
This is Part 2 of the recipe where I show you the recipe for a fantastic sweet and sour cauliflower sauce which goes well with any Chinese main.
I gained inspiration for this dish from a sweet and sour prawn dish that I ate at a Thai restaurant. I loved the dish so much, I returned to the restaurant and had the same dish the next day!
When I tried it out at home with a little help from the internet with both prawns and cauliflower (for my vegetarian days), the dish turned out almost as good as the one from the Thai place and I could not stop beaming. 😃
I hope you enjoy making this dish (and devouring it!) just as much as I did.
Serves: 2
Open in Cookpad AppSteps
- 1
First, I par-cooked the cauliflower florets. In a small saucepan, add about 1/2 a cup of water and bring it to a boil. Add in the cauliflower florets along with a pinch of salt, and cook the cauliflowers until they are about 50% done. If the size of the cauliflowers are right, this should take no more than 3-5 minutes.
- 2
Remove the cauliflowers from heat and immerse into an ice cold bath to stop the cooking process. Or run the cauliflowers under ice cold water. Keep aside to cool.
- 3
In a large mixing bowl, mix 1/2 a cup of flour and 1/2 a cup of cornflour. Add about a pinch of salt, a teaspoon of cooking oil and add 1/2 cup of water to make a thin, tempura-like batter.
- 4
Heat oil for deep frying on the stove. You will know it has reached the right temperature when you drop in a drop of the tempura batter into the oil and it begins sizzling immediately.
- 5
Coat each of the cauliflower florets in the batter and deep fry for about 2-3 minutes. Remember, cook on a medium-high flame and do not overcrowd the oil. Once fried, remove from oil and drain onto a paper towel.
- 6
Once all the florets have been deep fried, drop them all back into the oil again to fry them for another 2-3 minutes. This is called double frying and it ensures that the florets are nice and crisp.
- 7
In a mixing bowl, combine all of the given ingredients- pineapple juice (I simply blended about 200 gms of fresh pineapple into juice), oyster sauce, both the soy sauces, rice wine, vinegar, ketchup and a tablespoon of cornflour. Mix well until the cornflour is combined into the liquids.
- 8
In a separate saucepan, heat about a tablespoon of oil on high heat and add in the minced ginger and garlic. Cook for a minute.
- 9
Add the sliced onions and bell pepper and sauté on high heat for about 3 minutes.
- 10
Add in the combined sauces into the saucepan and cook, stirring continuously, until it begins to thicken. This should take about 4 minutes. Add salt and black pepper to season the dish as per your taste.
- 11
Add in the fried florets of cauliflower and turn off the heat. Stir in the cauliflower until coated with the sauce.
- 12
Transfer into a serving bowl and enjoy!
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