• 2 Tbsp peanut oil
• 2 dried chilies
• 2 oz scallions, thinly sliced
• 2 garlic cloves, minced
• 1/4 orange zest, thinly sliced
• 1/2 cup sugar
• 4 fl oz low sodium soy sauce
• 2 oz rice wine vinegar
• 4 oz bottle water, to taste
• 1 oz corn starch and water, slurry
• 1 whole cauliflower, divided into bite-size pieces.
• Tempura batter
• 2 tbsp all spice
• Deed frying oil
DirectionsSpicy Asian Sauce
• In a small sauce pot on medium heat, add peanut oil. Add garlic and allow to cook for 5 seconds, add ginger and scallions. Sauté for 5 seconds. Add dried chili peppers and orange zest. Don’t over cook. If over browning occurs, immediately add liquids.
• Add liquids and taste the balance of the components. If too salty, add more water, and vise versus. Simmer for 3-4 min. Add slurry. Cook for 4 mins. If sauce is too thick, add water to reach the consistency you like.
• Keep warm
• Mix tempura batter according to the instructions.
• In a deep frying pot, add oil until it reaches halfway. Heat to 350 degrees.
• Dip bite-size cauliflower in the tempura batter.
• Place in hot grease and hold for 3 sec before releasing. This keeps it from sticking to the bottom. Cook in small batches. Season with salt when each batch is done.
• Serve with Jasmine or Basmati rice.