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Gobi Manchurian Cauliflower In A Sweet Sour Spicy

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Ingredients

Adjust Servings:
1 medium cauliflower cut into florets
oil (for deep frying)
2/3 cup all purpose flour
1/2 cup cornstarch
2 tablespoons sriracha sauce (huy fong recommended)
salt & freshly ground black pepper to taste
1/2 cup water
1 tablespoon vegetable oil

Nutritional information

226.8
Calories
40g
Calories From Fat
4.5g
Total Fat
0.6 g
Saturated Fat
0mg
Cholesterol
635.4mg
Sodium
41.5g
Carbs
4.1g
Dietary Fiber
5g
Sugars
6.5g
Protein
252g
Serving Size (g)
4
Serving Size

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Gobi Manchurian Cauliflower In A Sweet Sour Spicy

Features:
    Cuisine:

    Gobi Manchurian is an Indian Chinese fried cauliflower food item popular in India. Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Gobi Manchurian (Cauliflower in a Sweet Sour Spicy Sauce), Gobi Manchurian is an Indian Chinese fried cauliflower food item popular in India. Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes.


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    Steps

    1
    Done

    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
    Done

    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
    Done

    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. Dont Fry Them on High Flame as the Cauliflower Needs to Be Cooked from Inside Too.

    4
    Done

    Remove on Absorbent Paper to Drain Any Excess Oil. Continue Frying the Remaining Florets in Similar Manner. Keep These Crunchy Florets Aside.

    5
    Done

    in a Small Container, Mix the Soy Sauce, Ketchup, Sriracha Sauce and White Vinegar. Set Aside.

    6
    Done

    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
    Done

    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.

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    Oliver Thompson

    BBQ enthusiast known for his expertly smoked and tender meats with a signature rub.

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