Must try and share with me your happiest fun and excitment on your trip.
Cauliflower Carpaccio in tempura batter with lime mayonnaise
Ingredients
1 large cauliflower, broken into large florets
200ml sunflower oil, for deep frying
4 spring onions, sliced thinly diagonally
1 long red chilli, sliced into rings 50g cornflour
80g rice flour
1/2 tsp baking powder
1 egg yolk
180ml ice cold soda water
squeeze of lemon juice
For the lime mayonnaise Method
To make the mayo, mix the egg, lime juice and wasabi in a bowl and gradually whisk in the oils to form a thick emulsion. Add salt to taste.
Slice each floret with a sharp knife to about 5mm thickness to make carpaccio. Don’t waste the trimmings – steam them for another meal.
Line a tray with kitchen paper. Heat the oil to 160°C/325°F in a wok or use a deep fat fryer and briefly fry the onions and chilli to just wilt, not crisp. Lift them out with a slotted spoon and drain on kitchen paper. Set aside.
Put the flours in a bowl with 1⁄2tsp salt and the baking powder. When ready to cook, put the egg yolk, soda water and lemon juice into a bowl and stir. Add to the flour bowl and mix until just lumpy. Use right away.
Dip 4 pieces of cauliflower carpaccio at a time into the tempura batter and fry until puffy and pale golden (for about 2 minutes each side) and drain on kitchen paper. If they are browning too quickly lower the temperature to between 140-155°C/275- 305°F. It’s important to fluctuate the temperature if using a wok (a deep fat fryer will do it for you) so the cauliflower cooks and the batter crisps without burning. Keep the fried pieces in a warm oven until the rest are done.
Mix the fried onions and chilli with 1⁄2tsp sea salt crystals and 1⁄4tsp freshly ground black pepper just before serving.
Serve the cauliflower tempura scattered with spring onion, chilli and sea salt crystal and pepper mixture, and with the lime mayonnaise.
Top good for families