On the first day of Chinese New Year, every year without fail, my relatives will pay a visit to the Buddhist temple. Although neither a believer or a vegetarian, I do enjoy the special plant and soy-based dishes prepared for the festivity.
Among my favourites are chicken drumstick made from soy milk (the ‘meat’ is held in a wooden ice-cream stick!), congee made from rice and beans, Buddha’s Delight, and vegetarian fried prawns.
The ‘prawns’ are made from cauliflower. Meat-lovers will be sceptical, but when cut into florets and fried in batter, it does looks a lot like fried prawns. It also similar colour and texture.
Cauliflower itself is mildly sweet, unlike green vegetables which can be bitter. To mimic the umami flavour of prawns, seaweed is added.
I like adding mushrooms seasonings for better taste. After all prawns, seaweed, and mushrooms all contains glutamate which gives them the much loved umami flavour.
TOOLS
- Knife + chopping board
- Wok
- Chopstick/ tongs
RECIPE CARD
Vegetarian Fried Prawns / Fried Cauliflower
Ingredients
- 130g cauliflower, cut into florets
- Oil for deep-frying
- BATTER
- ¾ cup crispy flour
- 3 tbsp oil
- ¼ cup water
- 1 tbsp seaweed, shredded
- ¼ tsp salt
- ¼ tsp mushroom stock powder (optional)
Directions
- Step 1 PREP: Soak seaweed in water and drain. Cut cauliflower into florets. Set aside.
- Step 2 MAKE FRYING BATTER: In a large mixing bowl, mix crispy flour, 3 tbsp of oil and water. Mix well with a chopstick or a whisk. If it is too dry, add more water until a smooth and thick paste is formed. Add salt, mushroom seasonings, and seaweed. Mix well.
- Step 3 COAT CAULIFLOWER IN BATTER: Add all the cauliflower into the batter and mix well. Make sure each cauliflower is well coated with the batter.
- Step 4 DEEP FRY: Heat oil in a wok over medium-high heat. Deep-fry cauliflower, in batches, until golden brown. Place on paper napkins.
- Step 5 SERVE: Serve with chili sauce, ketchup, or mayonaise.
SHORT RECIPE
Cut 130 g cauliflower into florets. Shred & soak seaweed. Mix 3/4 crispy flour + 3 tbsp oil + 1/4 cup water (or more) + seaweed + 1/4 salt + 1/4 mushroom powder. Coat cauliflower in batter. Deep fry until golden brown.
STEP-BY-STEP
PREP: Soak seaweed in water and drain. Cut cauliflower into florets. Set aside.
MAKE FRYING BATTER: In a large mixing bowl, mix crispy flour, 3 tbsp of oil and water. Mix well with a chopstick or a whisk. If it is too dry, add more water until a smooth and thick paste is formed. Add salt, mushroom seasonings, and seaweed. Mix well.
COAT CAULIFLOWER IN BATTER: Add all the cauliflower into the batter and mix well. Make sure each cauliflower is well coated with the batter.
DEEP FRY: Heat oil in a wok over medium-high heat. Deep-fry cauliflower, in batches, until golden brown. Place on paper napkins.
SERVE: Serve hot on its own or with chili sauce, ketchup, or mayonnaise.
COOKING TIPS
Crispy flour is a combination of corn flour, wheat flour, rice flour and baking powder. It is available at most of the grocery stores. I like to use Hup Loong’s.
Enjoy!