© Christina Holmes
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 8 first-course servings

In Vietnam, cauliflower is traditionally eaten dipped in fish sauce. Bryant Ng, too, creates a fish sauce for dipping, but he fries the cauliflower in a spicy beer batter until the florets are tender and the crust is crispy. Slideshow: Fantastic Fried Food

Recipe from Food & Wine America's Greatest New Cooks

How to Make It

Step 1    

In a small bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chile and 3 tablespoons of water until the sugar dissolves.

Step 2    

In a large bowl, whisk the cornstarch with the flour, cayenne, baking powder and 2 teaspoons of salt. Whisk in the beer. In a medium bowl, beat the egg white until stiff peaks form. Using a rubber spatula, fold the beaten egg white into the batter.

Step 3    

In a large saucepan, heat 2 inches of canola oil over moderately high heat until it registers 350° on a deep-fry thermometer. Set a rack on a baking sheet. Working in 3 batches, dip the cauliflower florets in the batter and fry until golden, 3 to 5 minutes per batch. Transfer the cauliflower to the rack to drain.

Step 4    

In a large serving bowl, toss the fried cauliflower with the mint, jalapeño and a pinch of salt. Serve right away, with the dipping sauce on the side.

Suggested Pairing

Crisp sparkling cava: NV German Gilabert

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