Crispy Fried Cauliflower with Holy Basil Salsa — Mamapen x IBIS Rice

Another Mamapen x IBIS Rice collaboration, this flavoursome vegan recipe was created by head chef Kaneda Pen to sit atop the brand’s organic fluffy Semi-Milled Long Grain Jasmine Rice.

“With this dish you’ll get vibrant yet earthy notes from the kroueng marinade,” explains the chef. “The coating is generously spiced and will stay crispy even when cooled, while the holy basil salsa verde provides a wonderfully zingy contrast to the spice.”

Ingredients

1 medium sized cauliflower (broken down into florets)

For the marinade:

2tbsp kroueng

3tbsp sweet soya sauce

100ml vegetable oil

Pinch of salt

For the spiced flour

150g plain flour

50g rice flour

5g salt

7g paprika

3g black pepper

3g white pepper

1g turmeric

1g cayenne pepper

For the salsa verde

1 tin (794g) tomatillos

1 medium onion

20g peeled garlic

20g peeled ginger

50g fresh coriander

50g holy basil

20g fresh mint

50ml lime juice

Pinch of sea salt

Method

1. Blanch the cauliflower florets in seasoned boiling water for 30 seconds, then plunge into iced water to stop the cooking process. Combine the ingredients for the marinade in a bowl, then add the cooled cauliflower florets and mix. Allow to sit for ten minutes.

2. Meanwhile, make the salsa verde by placing all the ingredients in a blender and blitzing on full power for one minute.

3. Dredge the marinated cauliflower in the spiced flour mix. Return to the marinade and dredge for a second time for an extra level of crispy coating.

4. Heat the oil to 170ºC in a fryer or deep pan and fry the coated florets for three minutes. Season with salt immediately after frying.

5. Serve on a bed of IBIS Rice Semi- Milled Long Grain Jasmine Rice and drizzle the salsa verde over the top.

TO FINISH: Garnish with light soya sauce and freshly chopped coriander.

By Kaneda Pen, chef