Cooking Instructions
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Step 1
Thinly slice the
Shallot (1)
and fry in a deep fryer or large pot with
Frying Oil (as needed)
at 350 degrees F (180 degrees C) until golden brown. Remove and let dry on a paper towel-lined plate.
Step 2
Prepare the
Garlic (3 cloves)
and fry until golden in the same oil. Remove and place the toasted garlic on a paper towel-lined plate.
Step 3
Combine
Crushed Red Pepper Flakes (10 g)
, toasted garlic, fried shallots, and
Brown Sugar (550 g)
in a mixing bowl and toss well. Place the chili sugar mixture into a room temperature heavy-bottomed pot or pan.
Step 4
Cook over medium-high heat with a wooden spoon until sugar begins to caramelize. DO NOT USE YOUR HAND TO TOUCH SUGAR! It will leave a bad burn.
Step 5
When sugar takes on a “granola” like look and feel remove from fire immediately onto a paper lined plate and allow to cool at room temperature, never refrigerate.
Step 6
Thinly slice the
Red Jalapeño Pepper (1)
. Deseed if you want less spice.
Step 7
Fry
Cauliflower (215 g)
and
Chile de Arbol (4)
in a deep fryer or large pot with frying oil at 350 degrees F (180 degrees C). Fry until cauliflower is honey-brown and drain well.
Step 8
Once golden brown, place the cauliflowers and chili de arbol into a bowl lined with paper towels and pat dry.
Step 9
Sprinkle in the chili sugar mix. Barely warm until slightly melted and fragrant. Add the
Scallions (2 g)
,
Fresh Cilantro (1 pinch)
, and
Italian Flat-Leaf Parsley (1 pinch)
. Season with
Salt (1 pinch)
and
Ground Black Pepper (1 pinch)
. Gently toss together. Plate and serve.
