An easy, sweet-and-sour dish that’s bursting with flavour. Traditionally made with seafood, it works well with these mushrooms, too, and has all the authentic flavours and spice from the Thai herbs
Two light and sprightly Thai dishes for spring: mushroom tom yum soup with rice noodles, and crisp cauliflower in a sweet-sour tamarind sauceIt’s similar to “‘What’s up?” and “How’s it going?”, and is an indication of just how important food is in the everyday lives of Thai people. These recipes from my book, Thai Made Easy, are two classics reinvented with plant-based ingredients – simple to assemble and suitable for most..
Add the mushrooms, cook for five minutes, then add the lime leaves, beansprouts, most of the coriander and the lime juice. Stir well for two minutes, then taste and adjust the flavour, adding more soy or lime juice as you prefer. The combination of tamarind paste, palm sugar and vegan fish sauce gives the cauliflower the perfect balance of sweet, salty and sour flavours that Thai cuisine is known for. The cauliflower here replaces the traditional chicken balls, but trust me, you wouldn’t know, because it’s so tasty and elevates the vegetable to new heights. Plus, it’s super-easy to make.
Put the oil in a deep frying pan, wok or saucepan on a medium heat. When hot, add the cauliflower pieces in batches, a few at a time, and fry until golden and crisp. Lift out with a slotted spoon and put on a plate lined with paper towels to absorb the excess oil, and repeat with the remaining battered cauliflower.
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