1 cup plain flour
¼ cup cornflour (cornstarch)
1 tsp baking powder
1 cup iced water
400g (14 oz) trimmed cauliflower, cut into florets
vegetable oil for deep frying
thinly sliced spring onions (scallions) to serve
sesame seeds to serve
1/4 cup tomato paste
2 tbsp gochujang paste
2 tbsp brown sugar
1 tbsp honey
1 tbsp mirin
1 tbsp light soy sauce
2 tbsp water
Combine the spicy sauce ingredients in a saucepan. Bring to a simmer over medium heat. Simmer for a couple of minutes or until the sugar has dissolved.
Whisk together the combined flours, baking powder and a pinch of salt. Add the water and mix to form a batter. Add the cauliflower and stir to coat.
Fill a wok or deep frying pan to about 1/3 capacity with the oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Transfer florets of batter coated cauliflower, in batches, into the hot oil for 3-4 minutes or until cooked through and crispy. Drain on paper towel.
Drizzle the sauce over the cauliflower (or alternatively toss the cauliflower through the sauce). Serve sprinkled with spring onions and sesame seeds.
Serve this as a party appetiser/finger food or serve with steamed rice for a meal.