Start by mixing the flour with a good pinch of salt and enough of the cold soda water to create a thick paste. Add in the cauliflower to coat. Fry the cauliflower at
180 in frying oil for a few minutes. Blot on kitchen paper at set aside.
In a hot wok, heat up the sesame oil and add to this the ginger and garlic paste. Add in the remaining sauces, the chilli flakes and the tomato puree. Once thick and well combined, add in the cauliflower quickly to coat.
The slaw: mix together all the ingredients, using the chilli as a dressing with the tamarind and mirin. Serve along side the battered cauliflower.