- 14.10 oz Cauliflower, florets
- 1 cup Tres Estrellas Rice Flour
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- ½ tsp Garlic powder
- 1 tsp Baking powder
- 2 pieces Eggs
- 1 ½ cup Light beer
- ½ cup San Antonio Wheat Flour
- Oil, for cooking
For the sauce:
- 1 cup Tamarind pulp
- 1 cup Orange juice
- 2 pieces Lime juice
- 4 tsp Hot sauce
- 4 tbsps Soy sauce
How To Make It
- For the batter, mix Tres Estrellas Rice Flour, salt, pepper, paprika, garlic and baking powder in a bowl along with the egg. Gradually add beer to dissolve lumps.
- Roll the cauliflower florets in San Antonio Wheat Flour and dip them, piece by piece, into the batter. Fry in hot oil for 3 to 4 minutes. Remove them from the pan and drain on paper towels. Set aside.
- For the sauce, mix tamarind, orange and lime juice, hot sauce and soy sauce in a saucepan and boil. Remove from heat and cool.
- Serve the spicy tamarind sauce with the crispy cauliflower.
- The cauliflower must be raw (not precooked or frozen) so that it remains crispy after frying.
- Wheat flour must be used for the batter so that it will stick properly to the cauliflower.