Cauliflower manchurian

Method

1. Put the cauliflower, flour, 5 tbsp of the cornflour and a pinch of salt in a bowl. Add a few splashes of water to create a thick batter, then toss and mix well to coat the cauliflower completely.

2. Pour the oil into a wok over a high heat. It’s ready when a drop of batter instantly sizzles and hardens. Add the cauliflower carefully, working in batches and separating the florets with a spoon or tongs if they stick together. Fry for 2-3 minutes until lightly crisp, then drain on kitchen paper. Don’t worry if they’re not very brown as they are fried again later. Keep the oil-filled wok over a medium heat.

3. Add 2-3 tbsp of the oil from the wok to a large pan over a medium heat. Add the garlic, ginger and chillies, then stir-fry for a minute or so until fragrant. Add the onion and spring onions, then stir-fry for another 2 minutes. Pour in both soy sauces and two thirds of the coriander, along with 100ml water. Cook, stirring occasionally, for 2-3 minutes.

4. Meanwhile, return the cauliflower florets to the hot oil in the wok and deep-fry again until very crisp and golden brown.

5. Mix the remaining ½ tbsp cornflour with a splash of water to make a slurry, then add this to the sauce, stirring until thickened. Swiftly transfer the cauliflower to the sauce using a slotted spoon, then toss and mix well for 1 minute to coat each floret. Do this quickly, otherwise you risk the cauliflower losing its crunch. Serve immediately, sprinkled with the remaining coriander.