Anna Hedworth Tempura Cauliflower with Coconut Curry Sauce Recipe
This recipe of golden cauliflower and a silky coconut curry sauce is one of chef Anna Hedworth's most renowned dishes.
Ingredients
- 1 litre (4⅓ cups) vegetable oil, for deep-frying
- 1 cauliflower, cut into bite-size florets, small leaves reserved (see Tip)
- 400g (14oz) canned coconut milk
- 200g (7oz) condensed milk (½ can)
- 3 tbsp honey
- 3 tbsp light soy sauce
- 1½ tsp ground turmeric
- 1½ tsp curry powder
- 225g (8oz) plain (all-purpose) flour
- 10g (¼oz) curry powder
- 10g (¼oz) Maldon sea salt
- 500ml (2 cups) cold soda water
- toasted black sesame seeds
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