Ingredients

• 150g (1 cup) plain flour
• 35g (1/4 cup) cornflour
• 1 teaspoon baking powder
• 310ml (1 1/4 cups) chilled soda water
• 350g trimmed cauliflower, cut into very small florets
• Peanut oil, to deep-fry
• Steamed rice, to serve
• Sesame seeds, to sprinkle
• Green shallots, trimmed, sliced, to serve

Chilli sauce

• 1 tablespoon peanut oil
• 3 garlic cloves, crushed
• 160ml (2/3 cup) tomato passata
• 80ml (1/3 cup) hot chilli sauce (like Sriracha)
• 80ml (1/3 cup) water
• 2 tablespoons brown sugar
• 2 tablespoons light soy sauce
• 3 teaspoons rice vinegar
• 1 teaspoon sesame oil

Method

• Step 1 To make the sauce, heat the oil in a wok over high heat. Stir-fry the garlic for 30 seconds or until aromatic. Add the passata, chilli sauce, 80ml (1/3 cup) water, sugar, soy sauce and vinegar. Simmer, stirring occasionally, for 15 minutes or until thickened. Stir through the sesame oil. Set aside.

• Step 2 Whisk together the flour, cornflour and baking powder in a large bowl. Make a well in the centre. Slowly pour in the soda water, whisking to form a smooth batter. Toss the cauliflower through to coat.
• Step 3 Heat 2cm oil in a large saucepan over high heat to 160C. Cook the cauliflower, in batches, for 3 minutes or until golden. Use a slotted spoon to transfer to a wire rack set over a baking tray to drain.
• Step 4 Return the wok with the sauce to medium heat. Toss through the cauliflower. Serve on a bed of rice, sprinkled with sesame seeds and shallot.