Bang Bang Broccoli



* 80g raw cashews 

* Filtered water, for soaking

* ½ tsp salt 

Bang bang sauce

* 60g vegan mayonnaise

* 40g Sriracha sauce 

* 20g pure maple syrup 

Batter and spice crumb

* 50g panko breadcrumbs 

* 1½ tsp garlic powder 

* 1½ tsp onion powder 

* 1 tsp ground black pepper 

* ½ tsp paprika 

* 1 tsp curry powder 

* 2 tsp salt 

* 200g filtered water 

* 1 tsp apple cider vinegar 

* 1 tbsp coconut flour 

* 45g gluten free cornflour 

* 2 tsp Sriracha sauce 

* Coconut oil, for frying

* 1 broccoli, cut into florets



Place cashews into a bowl. Add salt, cover with water and set aside to soak for 3-6 hours.

Bang bang sauce

Place mayonnaise, Sriracha and syrup into a bowl. Stir to combine and set aside until ready to serve.

Batter and spice crumb

* Place breadcrumbs, garlic powder, onion powder, pepper, paprika, curry powder and 1 teaspoon of the salt into a bowl, then stir to combine and set aside.

* Place water, vinegar and drained cashews into a processor and blend till smooth.

* Add flour, cornflour, Sriracha sauce and 1 teaspoon salt, blend. Transfer into a bowl.

* Place a large frying pan over medium-high heat and add enough oil to shallow fry.

* Working in batches, coat broccoli florets in batter mixture, then dip into reserved spice crumb mixture and place into frying pan. Fry for 10 minutes, turning frequently, until golden and crispy all over. Drizzle with reserved Bang bang sauce to serve.

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