Wagamama Bang Bang Cauliflower Recipe
This is a Wagamama favourite of mine and can be served as an appetizer or part of a main dish with egg fried rice. It's a healthier alternative to bang bang chicken or prawns. It takes minutes to cook and tastes delicious!
Equipment
- Wok or frying pan
- Kitchen towel to absorb excess oil
- Mixing bowl
Ingredients
Ingredients for the Firecracker Sauce
- 50 ml Yakitori Sauce (Check ingredients below to make this sauce)
- 50 ml Oyster Sauce
- 100 ml Siracha Sauce
- 2 tbsp Fish Sauce
- 2 tbsp Dried Chili Flakes
- 6 tbsp Honey
- 3 tbsp Sweet Chilli Sauce
Ingredients for Yakitori Sauce
- 1 tbsp Sake
- 1 tbsp Mirin
- 6 tbsp Light soy sauce
- 1 tsp Sugar
Ingredients for the Cauliflower
- 1 head Cauliflower
- 4 tbsp Vegetable oil
- 2 cups Cornflower
- 1 Red onion diced
- 2 Spring onions sliced
- 1 inch Fresh ginger grated
Instructions
Making Yakitori Sauce
- Mix the Sake, Mirin, Soy Sauce and Sugar together until the sugar is fully dissolved.
Making the Firecracker Sauce
- Mix the Yakitori Sauce, Oyster Sauce, Siracha Sauce, Fish Sauce, Dried Chili Flakes, Honey and Sweet Chilli Sauce in a large bowl.
Making Bang Bang Cauliflower
- Floret your cauliflower into small bite-sized pieces
- Coat your cauliflower with the cornflour
- Head the vegetable oil in a pan or wok and shallow fry your coated cauliflower
- Fry the cauliflower on a medium heat until it turns golden brown
- Remove the cauliflower from the oil and place on a plate with a paper towel to absorb the excess oil
- Remove excess oil from the pan and add in onions and spring onions and heat until softened
- Add the fried cauliflower back into the pan
- Add in the firecracker sauce into the pan, ensuring the cauliflower is generously coated.
- Let the sauce simmer in the hot pan for a few minutes and remove from the heat
- Serve up on a plate and add ginger, chilli and coriander as a garnish and enjoy!