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Shantung Cauliflower With Vegetarian Crab Sauce

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  Cauliflower 1⁄2 Kilogram
  Eggs 2 (Whites Beaten)
  Corn flour 2 Tablespoon
  Sherry 1 Tablespoon
  Salt 1 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Five spice powder 1⁄2 Teaspoon
  Vegetarian crab sauce 2 Cup (32 tbs)
  Vegetable oil 1 Cup (16 tbs)
  Capsicum rings 6 (For Garnishing)

Separate the cauliflower flowerets, soak them in salt water for 15 minutes, drain and dry.
Cut the cauliflower flowerets into small bite size pieces, place in a bowl.
Sprinkle cornflour, sherry, salt, pepper, five spice powder and beaten egg whites.
Mix until all flowerets are well coated.
Heat oil in a frying pan.
Fry a few cauliflower flowerets at a time until colour turns golden, turning carefully.
Drain and keep on a kitchen paper.
Prepare the sauce.
Place fried cauliflower in a serving bowl, pour the sauce evenly to cover all the pieces of cauliflower.
Garnish with capsicum rings.
Chopped green chillies can be added if desired.
Serve hot with rice.
NON-VEGETARIAN VERSION: Shantung Cauliflower with Crab Sauce:
You may use real crab sauce, also with diced or flaked crab meat.

Recipe Summary

Side Dish

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