Peking Cauliflower

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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

  1. Mix flour, cornstarch, egg and water in a bowl.
  2. Dip each cauliflower florette in batter and deep fry until golden in color.
  3. Heat Clara Olé Kung Pao Sauce in a pan and toss fried cauliflower until coated.

Peking Cauliflower
Peking cauliflower 4
Peking Cauliflower
Peking cauliflower 5
Peking Cauliflower
Peking cauliflower 6


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