Gobi Manchurian (Cauliflower in a Sweet Sour Spicy Sauce)
Cauliflower, ketchup and white vinegar come together in this dish, fragrant with ginger and deep-fried until golden. It's finished with spring onion greens and sesame seeds.
40 min · Serves 4 · Medium
Ingredients
Batter
Sauce
Method
Start cooking mode- Prep 20 min · Cook 20 min · 40 min total
- medium
- 1
Cut the cauliflower into medium to large size florets & wash them thoroughly. Allow them to dry completely before adding them to the batter. If there is any water remaining in the florets it will make the batter runny.
- 2
Mix all batter ingredients together. Add the water last, slowly to create a fairly thick batter. Add the dry cauliflower florets & mix well so that each floret gets well coated with the batter. Marinate for between 30 minutes to 4 hours.
- 3
When ready to make the dish, heat oil in a deep sided pan on medium-high heat. Once the oil is hot, lower the heat to medium and add the florets a few at a time deep frying until golden brown and crispy. Don’t fry them on high flame as the cauliflower needs to be cooked from inside too.
- 4
Remove on absorbent paper to drain any excess oil. Continue frying the remaining florets in similar manner. Keep these crunchy florets aside.
- 5
In a small container, mix the soy sauce, ketchup, sriracha sauce and white vinegar. Set aside.
- 6
Heat oil in a large frying pan or skillet. Add ginger, garlic paste and white part of the spring onions. Saute for two minutes then add the sauce. Mix well and saute for 1 min until the sauce thickens. Add 1/2 tsp sesame seeds (reserve 1/2 tsp sesame seeds for garnishing) along with the salt & pepper, to taste.
- 7
Just before serving, increase the heat to high and add the crunchy florets into the sauce. Stir fry for 2 mins so that the florets get well coated with the sauce. Garnish with the spring onion greens and remaining sesame seeds. Serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
