Szechuan Cauliflower

This was one of my Mum’s favourite Chinese dishes – we only ever found it at the Pagoda restaurant in Nairobi. It has taken me 20 years to track down the recipe.

The Sauce

2tbsp oil

1tbsp ginger paste

1 green chilli, chopped

I stick celery finely chopped

2tbsp chilli sauce

2tbsp soy sauce

1tbsp vinegar

2tbsp tomato puree

2tbsp corn flour

1/2tbsp sugar

½ cup water

Cauliflower

A medium cauliflower cut into 20 pieces

1/3 cup plain flour

½ tsp salt

¼ tsp pepper

½ cup water

2 cups oil

The Pagoda served this cauliflower whole, though I’m so grateful for this recipe that I’m following it religiously.

I have the Yellow River  Concerto on the CD player to get the mood right. Start with the sauce. Slake the corn flour in the water. Heat the oil in a wok and fry off the ginger paste. Add the chilli and celery and fry for a minute.

Once soft, add the vinegar, sugar and tomato puree. The sauce should be a vivid orange.

Set it aside, as you will thicken it later.

Make a batter from the corn flour, salt and water. Mix until smooth. The boy finds a whisk and bowl thrust into his hands for this job.

Heat the oil to medium hot. Coat the oil in the batter and deep fry for 4 minutes. Turn them occasionally with a slotted spoon until golden brown.

Finish the sauce – add corn flour until thick and syrupy. Add water if it goes too far.

Plate up the cauliflower and pour on the sauce. Give it more than it looks like it needs as the rice or noodles you serve it with will mop plenty up.