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Fried Cauliflower with Tangy Dipping Sauce
© Christina Holmes

Fried Cauliflower with Tangy Dipping Sauce

  • TOTAL TIME: 45 MIN
  • SERVINGS: 8 first-course servings
  • FAST

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.

  1. 3 tablespoons Asian fish sauce
  2. 2 tablespoons fresh lime juice
  3. 1 tablespoon sugar
  4. 1 garlic clove, minced
  5. 1 to 2 Thai chiles, thinly sliced
  6. 1 1/2 cups cornstarch
  7. 1 cup all-purpose flour
  8. 2 teaspoons cayenne pepper
  9. 1 teaspoon baking powder
  10. Salt
  11. 12 ounces pale lager
  12. 1 large egg white
  13. Canola oil, for frying
  14. 1 head of cauliflower—halved, cored and cut into 1-inch florets
  15. 2 tablespoons chopped mint
  16. 2 tablespoons very thinly sliced jalapeño
  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.
  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.
  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.
  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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