Crispy Cauliflower in Tangy Sauce — Gobi Manchurian
An Indo-Chinese stir-fry of crispy battered cauliflower tossed in a tangy soy-chilli-garlic sauce with spring onion and fresh ginger.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Bring salted water to boil, blanch cauliflower 2 minutes, drain and pat completely dry. Whisk flour, cornflour, kashmiri chilli powder, black pepper, 0.5 tsp salt, ginger-garlic paste, and 10 tbsp water into smooth thick batter. Chop garlic, grate ginger, chop green chillies, slice spring onion (white and green parts separated), cut bell pepper into 1-inch squares. Mix soy sauce, vinegar, ketchup, sriracha, sugar, and 0.5 tsp salt. Prepare cornflour slurry.
Fry 1
Heat 1/2 cup oil in skillet to 350°F over medium-high heat. Dip cauliflower florets in batter, lower into oil in 3 batches. Fry 4 minutes per batch, turning, until deeply golden and crisp. Drain on paper towel.
Saute
Pour off all but 2 tbsp oil, reduce heat to medium-high. Add garlic, ginger, green chillies; stir-fry 30 seconds until fragrant. Add spring onion whites and bell pepper; stir-fry 90 seconds on high until pepper edges char but stay crisp.
Build
Add soy mixture. Stir 20 seconds on high. Add cornflour slurry, stir 30 seconds on medium-high until sauce thickens and turns glossy.
Toss
Add fried cauliflower, toss 60 seconds on medium-high until each floret coats in glossy sauce. Stir in spring onion greens off heat.
Plate
Garnish with fresh coriander and serve with vegetable fried rice, hakka noodles, chilli pickle, and roasted papad alongside.
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