World Cuisine

Malaysian Spicy Cauliflower

prep 10 mins cook 10 mins
  • 2 tablespoons groundnut oil
  • 1 red chilli, deseeded and finely chopped
  • 1 onion, thickly sliced
  • 2 garlic cloves, chopped
  • 1 teaspoon dried shrimp paste
  • 1 teaspoon salt
  • 500g (1 lb) cauliflower, cut into florets then sliced
  • 3 tablespoons water

Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the chilli, onion and garlic and stir-fry for 1 minute.

Add the shrimp paste, using the back of a spoon to break it up. Stir-fry for 1 minute then tip in the salt and cauliflower. Stir well to combine all the flavours then sprinkle with the water, cover and steam for 3–4 minutes, until tender.

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