Description
This Vegan Singapore Black Pepper Sauce Spaghetti recipe combines crispy battered cauliflower with a spicy, aromatic black pepper sauce served over perfectly cooked spaghetti. Inspired by Singaporean flavors, this dish is a delightful plant-based twist on a classic peppery stir-fry, balanced with fermented bean paste, bird's eye chili, curry leaves, and a rich umami sauce blend.
Ingredients
Cauliflower Batter and Frying
- Cauliflower florets - medium-sized
- 1/4 cup corn starch
- 1/4 cup all purpose flour
- Water - enough to make a thin yoghurt-like batter
- Oil - about 800ml for deep frying
Sauce and Flavorings
- 2 tsp cracked black pepper
- 1 tsp ground white pepper
- 3 garlic cloves, finely diced
- 2 shallots, chopped
- 1 bird's eye chilli, finely diced
- 5-6 curry leaves, stems removed
- 1 tbsp fermented bean paste
- 2 tbsp vegan oyster sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 3 tbsp oil (for frying)
Others
- 150g spaghetti
- Salt (for boiling pasta and seasoning)
Instructions
- Prepare the Cauliflower: Cut the cauliflower into medium-sized florets, suitable for frying and mixing with the sauce.
- Make the Batter: In a bowl, whisk together corn starch, all purpose flour, and water until you achieve a thin, yoghurt-like batter consistency.
- Deep Fry Cauliflower: Heat about 800ml of oil in a large, deep saucepan to medium-high heat. Test the oil by dripping a small amount of batter; if it rises immediately, the oil is ready. Dip cauliflower florets into the batter, then carefully drop into the hot oil. Fry until floating and lightly golden but not too brown to allow better sauce absorption. Remove and drain.
- Toast Peppers: In a dry non-stick pan over medium heat, toast cracked black pepper and ground white pepper until aromatic, then remove and set aside.
- Prepare Sauce Mixture: In a separate bowl, combine vegan oyster sauce, soy sauce, and sugar. Chop shallots, finely dice garlic and bird's eye chili, and remove curry leaves stems for cooking.
- Cook Spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Cook Aromatics: Heat 3 tbsp of oil in a non-stick pan over medium heat. Fry shallots until slightly translucent, then add garlic and continue stirring until fragrant.
- Add Flavor Elements: Mix in fermented bean paste, bird's eye chili, curry leaves, and toasted pepper mixture. Stir well to meld the flavors until the aroma is strong and pleasant.
- Toss Cauliflower in Sauce: Add the fried cauliflower back to the pan, pour half of the prepared sauce over, and toss thoroughly to coat each piece evenly.
- Combine with Spaghetti: Push cauliflower to the edges of the pan, place the cooked spaghetti in the center, then pour the remaining sauce over the pasta. Mix and toss everything together to ensure even coating of sauce.
- Serve: Plate the pasta and cauliflower mixture hot, optionally garnished with blanched vegetables or a sprig of fresh herbs for color and freshness.
Notes
- Ensure the oil temperature is correct when deep frying the cauliflower; too hot and it will brown too fast, too cool and it will absorb excess oil.
- Toasting the pepper maximizes its aroma and flavor, which is key to this black pepper sauce.
- You can adjust the bird's eye chili quantity depending on your preferred spice level.
- The batter consistency should be thin enough to coat but not too runny; think of a light yoghurt texture.
- Use vegan oyster sauce and fermented bean paste to keep this recipe fully plant-based yet packed with umami.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Singaporean
