Cauliflower Tempura Japanese cooking recipe

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1 small cauliflower, cut into medium-size florets
100 g plain flour
2 eggs, separated
2 tablespoons vegetable oil
500 ml vegetable oil (for deep frying)

1Cook the cauliflower in boiling water for 2 minutes
2Tip into a colander, rinse under the cold tap, drain well and set aside.
3Put the flour in a large bowl with a pinch of salt.
4Whisk the egg yolks and 175ml iced water together.
5whisk into the flour with the oil to make a smooth batter.
6In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
7Heat the oil in a deep fryer or large wok to 190°C
8Coat some of the cauliflower in the batter
9use a slotted spoon to carefully lift into the hot oil.
10Deep-fry the cauliflower for 2-3 mins until golden and puffy.
11Drain on kitchen towel and continue with the rest in batches.
12Sprinkle the cauliflower with salt.
13serve with a bowl of aïoli or mayonnaise.

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