Step by step

Method

4 steps

1. 1

   Cut 1 medium cauliflower into bite-size florets and pat dry. Whisk ⅓ cup all-purpose flour, ¼ cup cornstarch, ½ teaspoon salt, ½ teaspoon black pepper, and about ½ cup water into a thick batter that coats a floret and slowly drips — thicker than pancake batter. Toss florets until fully coated.

2. 2

   Pour oil into a wide skillet to about ¼-inch depth and heat over medium until a drop of batter sizzles immediately. Fry florets in batches without crowding until deep golden and crisp, 3–4 minutes per side. Drain on a rack or paper towels — they should feel crunchy outside and tender when you poke the stem, not pale and soft.

3. 3

   Pour off frying oil. In a clean pan, heat 1 tablespoon oil over medium-high. Sauté 1 tablespoon minced garlic, 1 tablespoon minced ginger, and the white parts of 2 sliced scallions 30 seconds until fragrant — don't brown the garlic. Add 2 tablespoons soy sauce, 1 tablespoon ketchup, 1 teaspoon vinegar, 1 teaspoon sugar, and a slurry of ½ cup water + 1 teaspoon cornstarch. Simmer until glossy and lightly thickened, 1–2 minutes.

4. 4

   Toss the fried cauliflower in the sauce until every piece is coated. Top with green scallion parts and serve immediately while still crisp. You want crunchy golden florets in a glossy sweet-savory Indo-Chinese sauce — not soggy battered cauliflower or a watery thin glaze.