Servings: 0
INGREDIENTS
Batter:
- 2 eggs
- 2 garlic cloves, crushed
- ½ cup cilantro, chopped
- 3 tablespoons sweet chili sauce
Coating:
Sauce:
- ¼ cup sweet chili sauce, or spicy
- ½ cup cilantro, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
INSTRUCTIONS
- Cut the cauliflower into florets and blanch them in boiling water for about 10 minutes until they are half-cooked. Drain and let them cool slightly.
- Prepare three separate bowls: flour, batter (whisk until well combined), and panko-breadcrumbs. Coat each cauliflower piece in flour, then dip in the batter, and finish by coating with panko-breadcrumbs.
- Fill half a pot with oil and heat it up over medium-high heat (325-375℉). Deep fry until the pieces turn golden brown all around. Place them on a wire rack to drain excess oil. Combine all the sauce ingredients in a bowl, drizzle on top and serve!