{Ingredients}
10-12 Florets of cauliflower
3 tbsp corn flour
1/3 cup All purpose flour
2/3 cup Water
1/2 tsp Black pepper powder
1/2 tsp Salt
Oil for deep frying
For Sauce
1 1/2 cup Green pepper (finely chopped)
1 cup Onion (finely chopped)
1 cup Spring onions (finely chopped)
1 1/2 tsp Ginger-garlic paste
2 tsp Green chillies (finely chopped)
1/2 tsp Cornstarch
1 1/2 cup Water
3 tbsp Soy sauce
1 tsp Tomato ketchup
2 1/2 tsp Green chili sauce (asian style)
1 tbsp Sesame seed oil
1/2 tsp Salt or to taste
1 tsp Sriracha sauce
2 tsp Vinegar

{Method}
We will start with cooking cauliflower, for that we will start heating the Oil in a pan. Simultaneously we will start preparing our batter by adding all purpose flour, cornstarch, soy sauce, ground black pepper and salt. Mix this mixture by whisking continuously and adding water till there is no lumps. You can add more water if you feel batter is too thick to coat cauliflower. Once oil is hot and ready to fry, dip florets in batter so that they are evenly coated and fry on medium high heat till they get tinge of golden color.

For sauce
In a big pan or wok heat sesame oil and add ginger-garlic paste, green chillies, onions and green pepper. Saute till onions become translucent. Mix soy sauce, green chili paste, Sriracha sauce, tomato ketchup, cornstarch and vinegar in a bowl before adding to the sauteed mixture. After mixing all the sauces with onion-pepper mix, add water and keep cooking, you will notice that sauce started to thicken. Now toss fried cauliflower in the sauce and saute the mix.
Garnish it will spring onion and serve with rice as main dish or as an appetizer.