Fried Cauliflower with Tangy Dipping Sauce

• 3 tablespoons Asian fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon sugar
• 1 garlic clove, minced
• 1 to 2 Thai chiles, thinly sliced
• 1 1/2 cups cornstarch
• 1 cup all-purpose flour
• 2 teaspoons cayenne pepper
• 1 teaspoon baking powder
• Salt
• 12 ounces pale lager
• 1 large egg white
• Canola oil, for frying
• 1 head of cauliflowerhalved, cored and cut into 1-inch florets
• 2 tablespoons chopped mint
• 2 tablespoons very thinly sliced jalapeno

1. In a small bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chile and 3 tablespoons of water until the sugar dissolves.
2. In a large bowl, whisk the cornstarch with the flour, cayenne, baking powder and 2 teaspoons of salt.
3. Whisk in the beer.
4. In a medium bowl, beat the egg white until stiff peaks form.
5. Using a rubber spatula, fold the beaten egg white into the batter.
6. In a large saucepan, heat 2 inches of canola oil over moderately high heat until it registers 350 on a deep-fry thermometer.
7. Set a rack on a baking sheet.
8. Working in 3 batches, dip the cauliflower florets in the batter and fry until golden, 3 to 5 minutes per batch.
9. Transfer the cauliflower to the rack to drain.
10. In a large serving bowl, toss the fried cauliflower with the mint, jalapeno and a pinch of salt.
11. Serve right away, with the dipping sauce on the side.

fish sauce, lime juice, sugar, garlic, chiles, cornstarch, flour, cayenne pepper, baking powder, salt, lager, egg white, canola oil, mint, very

Taken from www.foodandwine.com/recipes/fried-cauliflower-with-tangy-dipping-sauce (may not work)