Step 1

Cook the cauliflower florets in a large saucepan of boiling water for 8-10 mins, until tender, then drain in a colander and set aside.

Step 2

Mix all the batter ingredients together in a large bowl with 1 tsp salt, then slowly pour in 200ml water, stirring all the time to make a smooth batter thick enough to coat the cauliflower.

Step 3

Drop the florets into the batter and stir gently to coat. Pour enough oil into a large saucepan to half-fill the pan then put over a medium-high heat until it reaches 180C, or a cube of bread dropped in browns in 30 seconds. Fry the cauliflower florets in batches for about 6 mins until golden and crisp, then leave to drain in a colander.

Step 4

Heat 1 tbsp oil in a large wok over a low heat, then add the garlic, chopped chilli, red onion, spring onion, red and green peppers, and cook, stirring, for 2 mins.

Step 5

Stir in the ketchup, chilli sauce, soy sauce, rice vinegar, chilli flakes, black pepper and 1 tsp each salt and pepper and heat through for 1 min. Toss the fried florets in the sauce to coat. Serve in a bowl, sprinkled with chopped spring onions, if you like.