Sweet and Spicy Gobi Manchurian Dish
Ingredients
- 1 small head cauliflower
- Oil for frying
Batter
- 1/2 cup flour
- 1/4 cup corn starch
- 1 teaspoon szechuan powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 to 3/4 cup water
Sauce
- 1 tablespoon avocado oil
- 1 small yellow onion
- 2 cloves garlic
- 1 tablespoon minced ginger
- 1/4 cup diced red or green bell pepper
- 2 tablespoons green chillies
- 1 tablespoon soy sauce
- 3 tablespoons Sriracha
- 2 tablespoons tomato paste
- 2 tablespoons pure maple syrup
- 1 teaspoon szechuan powder
- 1 tablespoon rice vinegar
- 3 or more tablespoons water
Preparation
Cut the cauliflower into small florets, boil for 5 minutes, drain, and sprinkle with a few tablespoons of flour to absorb excess water.
In a bowl, whisk together the batter ingredients to make a loose batter and set aside.
In a large non-stick frying pan, sauté the onion, garlic, ginger, bell pepper, and green chillies in the avocado oil.
Stir in the soy sauce, Sriracha, tomato paste, maple syrup, szechuan powder, rice vinegar, and water to thin, then simmer and turn off the heat.
Heat 3-4 inches of oil in a frying pot until hot.
Dip the cauliflower florets in the batter, fry in batches until crispy and lightly golden, and drain on paper towels.
Reheat the sauce, add the fried cauliflower to it, stir gently to coat, and heat through.
Serve immediately.
Tips
Great served with green onion tops and dipped in raita.
