THE FIRE-NUT FLOWER

(Our Play on Kung Pao Cauliflower)

THE FIRE-NUT FLOWER

Ingredients: 1 Cauliflower (tiny florets), 6 Dried red chilies, 1 tsp Szechuan peppercorns, 2 tbsp Dark soy sauce, 1 tbsp Black vinegar, 30g Peanuts, 2 tbsp Cornflour, 1 Egg...

Ingredients

  • 1 Cauliflower (tiny florets)
  • 6 Dried red chilies
  • 1 tsp Szechuan peppercorns
  • 2 tbsp Dark soy sauce
  • 1 tbsp Black vinegar
  • 30g Peanuts
  • 2 tbsp Cornflour
  • 1 Egg

Cooking Method

  1. The Scorch Dredge florets in egg and cornflour; fry until dark golden and crispy; set aside.
  2. The Architect In a fresh pan, fry chilies and peppercorns until they smell dangerous.
  3. The Bloom Add the silk ingredients and a 30ml splash of water to form a dark red, bubbling glaze.
  4. The Marriage Toss the cauliflower and peanuts in the glaze until lacquered.
  5. The Finish Garnish with raw coriander and spring onions.

Cuisine: Asian

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