Bang Bang Caulishoots

Bang Bang Caulishoots

Crunchy coated Caulishoots with a sweet and spicy dip to dunk them in! Need we say more..?

Serve 2 - 4

Ingredients:

4 tablespoons of plain four

1 tsp smoked paprika

100 - 200 ml of water - ideally sparkling

100g of bread crumbs - either home made from odds and end of bread or shop bought

2 portions (400g) of Caulishoots

 

For the sauce:

2 tablespoons of Nojo Sesame sauce

2 tablespoons of Sriracha - we love the Eaten Alive Smoked Sriracha

1 1/2 tablespoons of maple syrup

1 Tablespoon of Tamari Sauce

The Juice of 1/2 a lime

Sea salt

Freshly ground black pepper

Olive oil or cooking oil of your choice

 

To serve:

1 or 2 chillis, sliced

2 spring onions, finely sliced

Wedges of lime

 

Method:

1. Start with the sauce - Put all the sauce ingredients in a small bowl and mix together really well. Set aside ready to serve.

2. Make the batter by putting the flour, paprika, a good pinch of sea salt and freshly ground black pepper into a large mixing bowl. Grab a whisk and slowly pour in the sparkling water, whisking continuously until you have a smooth batter to consistency of pouring cream.

3. Put the bread crumbs in a separate large bowl and get a large plate ready.

4. To prep the Caulishoots - line up the Caulishoots, batter, bread crumbs and your spare plate. One by one, dip a Caulishoot in the batter then roll in the breadcrumbs until its well coated and and pile up the prepped Caulishoots on the spare plate, ready to cook them!

5 .Place a large frying pan or wok on a medium heat, pour in 2 to 3 tablespoons of olive oil and let it get hot.

6. Depending on the size of your frying pan, you may need to cook the shoots in batches - Lay in enough Caulishoots to cover the bottom of the pan but don’t over crowd the pan so make sure they’re not overlapping. Fry them for 2 or 3 minutes each side (you should be able to turn them about a 1/4 turn at a time) until they’re golden brown and crunchy on the outside.

7. Carry on cooking the shoots in batches then pile them all up on a plate of board, scatter over the spring onions and chilli and serve with the lime wedges and the delicious bowl of dipping sauce for everyone to tuck in!

Enjoy!