InFood And Drink

Woky Ko's owner and head chef, Larkin Cen, has created this amazing recipe for Korean fried cauliflower.

Batter

  • 500g Plain Flour
  • 25g Salt
  • 25g Gogchugara Spice – or use cayenne pepper
  • 35g Garlic Powder
  • 35g Onion Powder
  • 900ml Water

Method 

> Make the batter the day before so that the batter comes out with a crispier finish. 

> Dry whisk to fully mix all ingredients.

> Whisk in the water until fully combined.

Cauliflower

One head, remove outer leaves and cut into thumb sized florets.

Fried Cauliflower by Larkin Cen

Vegan Siracha Mayo

  • 300g Unsweetened Soya Milk
  • 600g Veg Oil
  • 2.5g Salt
  • 17ml Rice Wine Vinegar
  • 200g bottle Lemongrass Sriracha

Method

Put the Soya Milk, Veg Oil, Salt & Rice Wine Vinegar into a blender and blend on increasing speed until emulsified.

Use a spatula and tip into a bowl. Stir in the Sriracha. Store in an airtight container.

To serve

Heat hot oil to 160 degrees Celsius. 

Dunk the cauliflower into the batter and take out using tongs and put straight into the oil.

Do it in a few batches depending on the size of your fryer. 

After 5 minutes the cauliflower should be cooked. 

Serve with the vegan mayo straight away. 

Woky Ko's owner, Larkin Cen

About the Author

Larkin Cen is the owner of Woky Ko, which has got three Asian restaurants throughout Bristol: Woky Ko: Jing Xu, Woky Ko: Kaiju and Woky Ko: CARGO. In addition, they have opened a stand at Bristol's St Nicholas Market! They also offer home delivery through Deliveroo. The menu features all of the favourites from Baos and spring rolls, Katsu and cripsy duck noodles.

Currently their times of service are:

Wednesday - Thursday: 5pm - 9:30pm

Friday: 5pm - 10:00pm

Saturday: 5pm - 9:30pm

Read more:

>>> Bristol restaurants offering home delivery

>>> Virtual Events in Bristol

>>> Bristol from Home

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