This is a light tempura batter. I use fizzy water as it gives a lighter texture. Purple cauliflower is a new entrant to my garden and I made proper justice for the space it took the past four months. Serve with soy sauce or fish sauce mixed with a little water and rice wine.
3/4 cup flour
1/4 cup rice flour
1 1/4 cup Fizzy water
pinch salt
1 medium cauliflower cut into florets
small red pepper
lime wedges to decorate
Sift flours in a medium bowl, add cold fizzy water and whisk until mixture is smooth and reach a thick paste consistency. Season with a touch of salt and let it stand, covered in a cool place for about half an hour.
Heat oil in a deep fryer preferably at 160c. Carefully dip cauliflower florets and red pepper slices in the batter and fry for about 2 minutes until lightly golden. Remove from oil and drain. Serve with lime wedges.
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