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