Description
A flavorful vegan Singapore Black Pepper Sauce Spaghetti featuring crispy battered cauliflower florets tossed in a spicy and aromatic black pepper sauce, combined with perfectly cooked spaghetti for a satisfying, plant-based meal.
Ingredients
Cauliflower
- 1.5 cup cauliflower florets
Pasta
- 120 g spaghetti
Batter
- 0.25 cup corn starch
- 0.5 cup all purpose flour
- 0.75 cup water
Seasoning and Sauce
- 1.5 tbsp cracked black pepper
- 0.5 tbsp ground white pepper
- 5 garlic cloves
- 3 shallots (or 2 small red onions)
- 3 bird’s eye chilli (optional)
- 10 curry leaves
- 1 tsp fermented bean paste
- 3 tbsp vegan oyster sauce (or gluten-free option)
- 3 tbsp soy sauce (or gluten-free option)
- 1.5 tbsp sugar
- 3 tbsp oil (for frying)
- About 800ml oil (for deep frying cauliflower)
Instructions
- Prepare Cauliflower: Cut the cauliflower into medium-sized florets, ensuring they are uniform for even cooking.
- Make Batter: In a bowl, whisk together corn starch, all-purpose flour, and water until the mixture reaches a thin yogurt-like consistency, ensuring smoothness without lumps.
- Fry Cauliflower: Heat approximately 800ml of oil in a deep saucepan to frying temperature. Test by dripping a small amount of batter into the oil; it should immediately rise and cook. Dip cauliflower florets into the batter, then carefully place them into the hot oil. Fry until they float and are lightly golden but not too brown to maintain sauce absorption. Drain them on paper towel and set aside.
- Toast Pepper: Without oil, toast cracked black pepper and ground white pepper in a medium heat non-stick pan until fragrant, then remove from heat and set aside.
- Prepare Sauce Mixture and Aromatics: In a bowl, mix vegan oyster sauce, soy sauce, and sugar until dissolved. Finely chop shallots, dice garlic cloves and bird’s eye chilli, and remove stems from curry leaves.
- Cook Spaghetti: Bring a large pot of salted water to a boil and cook spaghetti as per package instructions until al dente. Drain and set aside.
- Sauté Aromatics: Heat 3 tablespoons of oil in a non-stick pan over medium heat. Fry shallots until slightly translucent, then add garlic and cook until fragrant.
- Add Key Flavors: Stir in fermented bean paste, bird’s eye chilli, curry leaves, and toasted black and white pepper. Mix thoroughly to release and combine aromatic flavors.
- Combine Cauliflower and Sauce: Reintroduce fried cauliflower florets to the pan, coat them with half of the prepared sauce, tossing well to ensure each piece is evenly flavored.
- Finish Dish: Push cauliflower to the sides of the pan, placing cooked spaghetti in the center. Pour the remaining sauce over the spaghetti and toss everything together thoroughly, integrating all elements.
- Serve: Plate the spicy black pepper sauce spaghetti with cauliflower florets, optionally garnishing with blanched vegetables for added freshness and color. Serve hot.
Notes
- Adjust bird’s eye chilli quantity or omit to control spiciness.
- Use gluten-free soy sauce and vegan oyster sauce alternatives if required.
- Ensure oil is at correct temperature to avoid soggy or greasy batter-coated cauliflower.
- Do not overbrown cauliflower to maintain better sauce absorption.
- The dish can be paired with steamed or blanched greens as garnish for a complete meal.
- To make it less oily, use paper towels to drain the fried cauliflower properly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Stovetop
- Method: Frying
- Cuisine: Singaporean
