Shantung Cauliflower With Vegetarian Crab Sauce
|Eggs||2 (Whites Beaten)|
|Corn flour||2 Tablespoon|
|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.