Description

This Gobi Manchurian recipe is made by deep-frying cauliflower (gobi) and then sautéing it in a soy sauce. This dish is usually served as an appetizer and is a delicious fusion of Chinese cooking blended with Indian flavors.

Ingredients

Scale

15 oz of frozen cauliflower

Grapeseed oil (or some other neutral frying oil) for deep frying

Batter

1/2 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon red chili powder

1/4 teaspoon black pepper

1/4 teaspoon salt (adjust to taste)

1/2 cup water (more if needed)

Manchurian Sauce

1 1/2 tablespoons toasted sesame oil (can substitute Olive oil)

1 tablespoon garlic fine chopped

1/2 tablespoon freshly grated ginger

1/3 cup onions or shallots finely chopped

1 tablespoon soy sauce (low sodium)

1/2 teaspoon of chili powder or paprika (mix with 1 teaspoon of water to make a red paste)

2 tablespoons Chili Garlic Sauce (optional)

1 tablespoon tomato ketchup

1/2 tablespoon rice vinegar

2 teaspoon sugar

1/4 teaspoon cornstarch

3 tablespoons water

1/8 teaspoon black pepper crushed or ground

1/8 teaspoon salt

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Instructions

Set out cauliflower to thaw, or thaw in the microwave if short on time. Break apart and reduce the size of any large florets so they are no more than 1 ½ inches wide. Begin to heat several inches of oil in a large, deep dish pot to 350 degrees.
In a large mixing bowl, add plain flour, cornstarch, chili powder, salt, and pepper. Add water and mix well. The batter should be smooth and thick but will drip slowly off a whisk or spoon.
Add cauliflower to the batter and mix with a spoon to coat well.
Add cauliflower to the hot oil carefully, one at a time — if you have any leftover batter, you can drizzle in the oil to make crunchies.
Fry for 7-8 minutes until a medium golden brown.
Using a slotted spatula, remove the cauliflower from the oil onto a plate lined with paper towels.

Make Sauce

Add 1 ½ tbsp sesame oil in a large saucepan or wok and heat on medium until shimmering. Add garlic and ginger and saute for about 1 minute. Add onions or shallots and sauté about 3 minutes. Add soy sauce. Add ketchup, garlic chili sauce (optional), red chili paste and vinegar. Add sugar and mix well.
Add cornstarch to 3 tablespoons of water – mix well and add to the sauce. Lower heat to low and cook until the sauce thickens about 5 minutes. Add salt and pepper.
Add fried cauliflower to the sauce and toss until well coated. Serve immediately as an appetizer or side dish.

Notes

When I want to turn this into a main entree, I make some brown rice and top it with Gobi Manchurian.

Nutrition

Serving Size: 1 cup
Calories: 350