Crispy, oven-baked/air-fried broccoli slathered in a gingery, garlicky sour and slight spicy sauce. Great as a snack, also amazing as a side to simple fried rice or noodles. You can opt to use cauliflower instead of broccoli, although I personally prefer the charred taste of broccoli in this recipe.
When making the batter, don't be too concerned about how thick/thin it should be. All you have to make sure is that it has enough consistency to stick to your broccoli florets, as this is what would ensure the crispy texture.
When making the sauce, taste, taste, taste! Some people prefer the sauce hotter, others prefer sour, so adjust according to your own personal preferences.
What You Need:
1 whole head of broccoli
3 tbsp flour
2 tbsp corn flour
1/2 tsp Paprika
1 tbsp light soy
1 tbsp dark soy
2 tbsp tomato paste
1 tsp chili powder
1 clove garlic, grated
1-inch ginger, grated
What You Do:
1. If using an oven, preheat it to 180 deg C.
2. Cut the broccoli head into medium-sized florets. Peel the stalk and chop it into dime-sized pieces.
3. Next, lets make the batter. Mix the flour, corn flour, paprika and a dash of salt. Add 2 tbsp water first. Mix the batter, and if it's too thick you can add more water accordingly. Ideally, you're looking for a pancake-like batter.
4. Add the broccoli into the batter, and mix well to ensure the florets are well coated. Transfer them ontp a lined baking tin, and pop into oven or air-fryer for around 15-20 mins, or until crispy. (for air-fryer, turn it up to 180 deg C)
5. Meanwhile, make the sauce. Mix the soy sauces, tomato paste, chili powder, garlic and ginger. When the broccoli is done, take them out of the oven and into your bowl of sauce. Mix everything thoroughly.
6. Put the broccoli back onto the tray, sprinkle the sesame seeds all over the florets, and cook further for 5 mins.
7. Take them out, eat while hot with your favorite fried rice or noodles. If eating as a snack, enjoy as is or with some hummus.