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Gobi Manchurian

Tangy and sweet, spicy and crunchy - the perfect appetizer
Prep Time10 minutes
Cook Time20 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Chinese, Indian
Servings: 4
Calories: 253kcal

Ingredients

For the fried cauliflower1/4

  • 1 lb cauliflower broken into florets
  • 1/2 cup flour
  • 1/4 cup corn starch
  • 1/2 tsp chili powder
  • 1/2 cup water plus extra as required
  • salt and pepper
  • vegetable oil for frying

For the sauce

  • 1 tbsp vegetable oil
  • 1 onion peeled and minced
  • 6 cloves garlic peeled and minced
  • 1 oz fresh ginger peeled and minced
  • 1/4 tsp chili powder
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp ketchup
  • 4 tbsp sweet chili sauce
  • 1 scallion finely sliced

Instructions

For the sauce

  • Heat the oil in a large pan over medium heat. Add the onions with a pinch of salt and cook for about 8-10 minutes until softened and just starting to color.
  • Add the garlic, ginger, and chili powder. Fry for 2 more minutes.
  • Add the soy sauce, vinegar, ketchup and chili sauce, with a few tbsp of water. Cook for a few minutes until the sauce is slightly thickened to the desired consistency. For a thinner sauce, add a little more water; for a thicker sauce, a quarter tsp corn starch dissolved in cold water.
  • Season to taste and set aside until ready to eat.

For the fried cauliflower

  • Mix the flour, cornstarch, and chili powder together with a good pinch of salt and pepper.
  • Add the water and whisk until you have a smooth batter, a little thinner than pancake batter. Add a little more water if necessary.
  • Add the cauliflower to the bowl and stir well, so the florets are well coated in the batter.
  • Fill a pan about 1 third full with vegetable oil. Heat to 350°F over medium heat.
  • Deep fry the cauliflower florets for about 3-4 minutes, stirring occasionally and turning so they brown evenly.
  • Lift out of the pan with a slotted spoon and drain on kitchen paper.

To finish

  • Reheat the sauce if necessary.
  • Add the fried cauliflower to the sauce, turning so that it gets well-coated. Scatter over the chopped scallions and serve immediately, hot from the pan.

Nutrition

Calories: 253kcal | Carbohydrates: 35.9g | Protein: 5.2g | Fat: 10.9g | Sodium: 322.9mg | Sugar: 7.2g