Korean Fried Cauliflower

Step 1

Whisk together all the Sauce ingredients in a medium mixing bowl. Set aside.

Step 2

In another bowl, mix the flour and corn starch then whisk in the seltzer and egg white. The batter should be thick enough to coat a spoon and fall in thin ribbons that disappear in to the batter.

Step 3

Prep your work station; Tongs > Cauliflower > Batter > Pot of Frying Oil > Slotted Spoon> Paper Towels > Sauce > Serving Plate.

Step 4

Heat 4 cups frying oil in a large pot or dutch oven over medium high heat. Oil will be ready when you test with a small piece of batter coated cauliflower and it sizzles vigorously.

Step 5

Fully coat each piece of Cauliflower by tossing them in the batter with tongs. Allow excess batter to drain then add to hot oil. Repeat with enough spices to fill the pot without overcrowding. Fry cauliflower for 5-6 minutes until they start turning golden brown. If they take longer than 6 minutes, your oil is not hot enough and your cauliflower will be soggy. Less than 5 minutes means they may not be cooked through. Use a slotted metal spoon to transfer fully cooked cauliflower to paper town to drain. Repeat with remaining cauliflower.

Step 6

Before serving, use tongs to toss cauliflower in the sauce. Use tongs to shake excess sauce before adding to a serving platter.

Step 7

Garnish with sliced green onion, sesame seeds, and lime wedges.