THE GARLIC FIRE-FLOWER

(Our Play on Szechuan Cauliflower)

THE GARLIC FIRE-FLOWER

Ingredients: 1 Cauliflower (tiny florets), 2 tbsp Chili bean paste (Doubanjiang), 1 tbsp Garlic paste, 1 tsp Szechuan peppercorns, 1 tbsp Cornflour, 50ml Water, Fresh coriander, Squeeze of lime...

Ingredients

  • 1 Cauliflower (tiny florets)
  • 2 tbsp Chili bean paste (Doubanjiang)
  • 1 tbsp Garlic paste
  • 1 tsp Szechuan peppercorns
  • 1 tbsp Cornflour
  • 50ml Water
  • Fresh coriander
  • Squeeze of lime

Cooking Method

  1. The Scorch Flash-fry cauliflower florets in a hot pan until they have blackened, charred spots.
  2. The Bloom Add the chili paste and garlic with a 20ml splash of water to release the fiery oils.
  3. The Marriage Stir in the cornflour slurry; toss for 2 minutes until the sauce turns into a thick red lacquer.
  4. The Finish Finish with a hit of coriander and lime to cut through the numbing heat.

Cuisine: Asian

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