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Gobi Manchurian

Ingredients

• For the batter
• 700g cauliflower florets
• 1 cup a.p flour
• 1 cup cornflour
• 1 cup water
• 1 teaspoon red chilli powder
• Salt pepper to taste
• For the manchurian sauce
• 3 tablespoons soy sauce
• 2 tablespoon ketchup or sugar
• 2 tablespoon hot sauce (sriracha)
• 2 tablespoon vinegar
• 1 teaspoon red chilli powder dissolved in water
• 1 red onion finely sliced
• 3 green chillies finely sliced
• 3 garlic cloves finely sliced
• 1 ginger knob finely sliced
• Salt pepper to taste
• 1 teaspoon cornflour dissolved in water
• 150-200 ml water
• Veg oil for frying (1-1.5 lt)
• Spring onions and coriander for garnish

Directions

Place cauliflower florets in hot salted water and let sit on medium heat for 3-4 minutes to soften.
Cool down and drain.

Make batter by combining dry ingredients and slowly adding water to avoid lumps.

Heat veg oil in a wok or small pot on medium heat.

Dip cauliflower in the batter and fry in batches for 3-4 minutes and drain.

When all fried, increase the heat to high and fry again in batches for 1-2 minutes until golden brown and crispy.

To make the sauce, heat 3 tablespoons oil in a wok or pan and add onions and fry for 3 minutes on medium heat. Add garlic, ginger and green chilli and fry for another 2 minutes.
Add soy sauce, ketchup, vinegar, hot sauce and red chilli paste and cook for 1 minute.
Add water and bring to boil.
Add cornstarch and mix and boil for 3-4 minutes until thickened.

Turn down the heat, add cauliflowers and mix until all florets are coated in the sauce.
Check seasoning and add garnish.

Serve while hot.