Ingredients
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500 g cauliflower
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130 g all-purpose flour
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20 g corn starch
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½ tsp baking powder
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½ tsp salt
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240 ml water
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olive oilor coconut oil
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FOR THE SAUCE
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60 ml soy sauce
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2 tbsp rice vinegar
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1 tsp sesame oil
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100 ml honey
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10 g corn starch
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160 ml water
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2 cloves garlic
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1 tbsp vegetable oil
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TO SERVE
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20 g sesame seeds
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spring onions
Tempura is a batter that was adapted by Japanese from Portuguese in 16th century. Today it’s a typical Japanese way of cooking – vegetables, prawns, meat and even fruit pieces fried in a thin batter coat. Here is a vegetarian version of a popular Asian dish. This sesame cauliflower remains a bit crunchy inside and is covered with a most delicate batter that absorbs the sweet sauce without soaking. Serve this dish with rice or noodles, fresh herbs or vegetables, decorated with sesame seeds and bright spring onions.