Pound the chillies and garlic in a pestle and mortar or pulse in a food processor until it forms a chunky paste. If using a pestle and mortar, finely slice the garlic and chillies first to make this process quicker.

Transfer this paste to a pan and sauté in the neutral oil on medium-low heat for 2 minutes, stirring continuously.

Then add the gochugaru or chilli powder, followed by the sugar. Increase to a medium heat.

Stir continuously as the sugar dissolves and begins to caramelise, you will see bubbles of liquid caramel forming around the pan.

Once the sugar has caramelised add in the rice vinegar and simmer for around 1 minute to cook out the acidity.

Next add in the soy sauce and water and bring to a simmer.

Finally add in the rice flour slurry. Bring the heat to high and allow the sauce to come to a boil. It will begin to turn glossy and thicken quickly. As soon as the sauce begins to thicken, turn the heat off.

Whisk together the plain flour, rice flour and salt.

Gradually add the water whilst whisking to form a batter. Adjust consistency as needed.

Add in the cauliflower florets and gently toss with a spatula till evenly coated in batter.

Bring some oil up to 185’C ready for deep frying and deep fry the cauliflower in batches until they’re deep golden in colour. Once fried, transfer to a tray lined with paper towel to drain excess oil.

Fry the sliced lime leaves for 1-2 seconds only. Transfer to a paper towel.

Place the sweet chilli sauce back on medium-high heat and add in the fried cauliflower, fried lime leaves and spring onions. Toss to combine.

Garnish with sesame seeds (optional) and serve immediately, recommend serving alongside jasmine rice.