Vegan Black Pepper 'Crab'

De WoonHeng · 45 min

Ingredientes

Preparación

1. Trim the cauliflower, cut it into florets, rinse and drain them very well so the batter isn't watered down.
2. Mix the batter ingredients in a large bowl until smooth, dip the florets in, then air-fry at 200°C (390°F) for 8–10 minutes until golden brown, shaking once halfway.
3. Dry-toast the peppercorns in a hot non-stick pan for 30–45 seconds, let them cool, then crush them finely in a mortar or spice grinder.
4. In a pan with a tablespoon of oil, soften the shallots until translucent, then cook the garlic until fragrant.
5. Add the butter and let it melt, then add the chilies, curry leaves and crushed peppercorns and stir well.
6. Season with soy sauce, sugar and vegan oyster sauce, add the fried cauliflower and toss to coat.
7. Top with chopped green onions and extra chilies, and serve warm.

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