What you Need
- 1 pk Clara Olé Kung Pao Pasta Sauce
- 2 heads cauliflower, cut into fiorettes
- 1 1/2 cup flour
- 3 tbsp cornstarch
- 1pc egg
- 1/2 cup water
- 300 ml oil, for deep frying
How to Cook
- Mix flour, cornstarch, egg and water in a bowl.
- Dip each cauliflower florette in batter and deep fry until golden in color.
- Heat Clara Olé Kung Pao Sauce in a pan and toss fried cauliflower until coated.
