250grams of cauliflower, cut into bite size chunks 1 red pepper, cut into chunks 1 green pepper, cut into chunks Half a cup of chopped onions 2 cloves garlic, minced 2 cm ginger, minced
Oil for deep frying
For the Sauce 1 tbsp Lingam’s Extra Hot sauce 1 tbsp Lingham’s Garlic Chilli Sauce 1 tbsp Lingham’s Ginger Chilli Sauce 4 tbsp ketchup 2 tbsp sweet soy sauce Salt and sugar to taste
For the batter 1 cup plain flour ½ cup of rice flour ¼ cup of corn flour 2 tbsp Lingham’s Original Chilli Sauce Salt 1 tbsp baking powder 200 to 250 ml water
Combine all the batter ingredients and set aside to let the baking powder work.
Heat vegetable oil in a wok. Dip the cauliflower and fry for 4 minutes turning them few times. Set aside.Now dip the bell peppers in the batter and fry until cooked through. Drain and set aside.
In another separate shallow pan, heat 2 tablespoons of the oil used for the cauliflowers and bell peppers and sauté the garlic and ginger until fragrant. Add the onions and stir until smooth. Reduce heat and add all three sauces and cook again until thick and sticky.
Add the cauliflower and fried bell peppers. Gently stir until the vegetables are coated with the sticky sauce. Garnish with some spring onion. Serve straight away.
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