Product Used
Rice Flour
  • 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.