Glazed cauliflower wings
We served them to you at our opening night and many of you asked us for the recipe, so here it is!
700g cauliflower florets
For the batter :
100g flour
30g potato starch
1 tsp baking powder
20cl cold water
For the Korean sauce :
4 garlic cloves
15g fresh ginger
7 tbsp soy sauce
2 tbsp sesame oil
7 tbsp rice or maple syrup
4 tbsp rice vinegar
1.5 tbsp cornstarch
10cl water
Cut the cauliflower florets with your hands to make small florets.
Blanch in boiling salted water for 5 minutes. Drain and set aside.
Combine the soy sauce, sesame oil, rice or maple syrup, and rice vinegar in a saucepan. Add the garlic and grated ginger, stir, and bring to a simmer.
Dissolve the cornstarch in cold water and pour over the mixture. Thicken, stirring regularly, then add the chili pepper. Remove from heat as soon as the sauce coats the spoon.
Heat the frying oil in a high-sided saucepan or deep fryer.
Prepare the batter by mixing the flour, cornstarch, and yeast with the water (it should be quite runny, which is normal). Dip the cauliflower florets in the batter and fry. Be careful not to add too much at once.
Place the cauliflower fritters on paper towels, then transfer them to a dish and set aside in the oven at 100°C while you cook the other fritters. When everything is fried, pour the Korean sauce over the cauliflower fritters. Mix gently so that everything is well coated.
Serve with chopped spring onions and sesame seeds.
